View Pit Stop page for race #116 by rurin_nakagawa — Ghost race
View profile for Rurin (rurin_nakagawa)
Official speed | 99.54 wpm (53.04 seconds elapsed during race) |
---|---|
Race Start | August 4, 2021 7:49:44am UTC |
Race Finish | August 4, 2021 7:50:37am UTC |
Outcome | Win (1 of 4) |
Accuracy | 99.0% |
Points | 102.86 |
Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |