View Pit Stop page for race #21341 by fa10vo — Ghost race
View profile for Djordje (fa10vo)
| Official speed | 60.68 wpm (87.01 seconds elapsed during race) |
|---|---|
| Race Start | January 26, 2023 4:15:36pm UTC |
| Race Finish | January 26, 2023 4:17:04pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| Points | 62.70 |
| 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. |