View Pit Stop page for race #160 by smolley — Ghost race
View profile for smolley (smolley)
Official speed | 84.28 wpm (62.65 seconds elapsed during race) |
---|---|
Race Start | July 22, 2020 7:00:10pm UTC |
Race Finish | July 22, 2020 7:01:12pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 96.0% |
Points | 87.09 |
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. |