View Pit Stop page for race #2082 by tmquan98 — Ghost race
View profile for Quan (tmquan98)
| Official speed | 59.43 wpm (88.84 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2021 3:31:04pm UTC |
| Race Finish | August 31, 2021 3:32:33pm UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 95.0% |
| Points | 61.41 |
| 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. |