View Pit Stop page for race #1630 by nonquitwolf — Ghost race
View profile for not a nonquit anymore :( (nonquitwolf)
Official speed | 128.38 wpm (41.13 seconds elapsed during race) |
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Race Start | May 5, 2022 5:51:11am UTC |
Race Finish | May 5, 2022 5:51:52am UTC |
Outcome | Win (1 of 3) |
Accuracy | 98.0% |
Points | 132.66 |
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. |