View Pit Stop page for race #201 by imm3b — Ghost race
View profile for Christian (imm3b)
| Official speed | 74.62 wpm (70.76 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2022 1:20:02pm UTC |
| Race Finish | February 18, 2022 1:21:13pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| 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. |