View Pit Stop page for race #24719 by forest7 — Ghost race
View profile for SPEXINDER (forest7)
| Official speed | 122.95 wpm (42.94 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2022 3:26:23pm UTC |
| Race Finish | April 11, 2022 3:27:06pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 127.04 |
| 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. |