View Pit Stop page for race #1434 by imslow10 — Ghost race
View profile for twitch.tv/CGreyIce (imslow10)
Official speed | 99.54 wpm (53.04 seconds elapsed during race) |
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Race Start | August 6, 2022 5:08:59am UTC |
Race Finish | August 6, 2022 5:09:52am UTC |
Outcome | Win (1 of 3) |
Accuracy | 97.0% |
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. |