View Pit Stop page for race #1437 by upsala_koy — Ghost race
View profile for Peter (upsala_koy)
Official speed | 74.62 wpm (70.76 seconds elapsed during race) |
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Race Start | December 8, 2021 6:42:09am UTC |
Race Finish | December 8, 2021 6:43:20am UTC |
Outcome | No win (3 of 3) |
Accuracy | 98.0% |
Points | 77.11 |
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. |