View Pit Stop page for race #1447 by randumbtyper — Ghost race
View profile for wy (randumbtyper)
Official speed | 134.99 wpm (39.11 seconds elapsed during race) |
---|---|
Race Start | September 9, 2020 5:15:44am UTC |
Race Finish | September 9, 2020 5:16:23am UTC |
Outcome | Win (1 of 2) |
Accuracy | 98.0% |
Points | 139.49 |
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. |