View Pit Stop page for race #1679 by sxmxn — Ghost race
View profile for Simon (sxmxn)
Official speed | 95.68 wpm (55.18 seconds elapsed during race) |
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Race Start | September 4, 2020 7:19:45pm UTC |
Race Finish | September 4, 2020 7:20:40pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 98.0% |
Points | 98.87 |
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. |