View Pit Stop page for race #2569 by cheryyyyy — Ghost race
View profile for cheryyyyy (cheryyyyy)
Official speed | 99.52 wpm (53.05 seconds elapsed during race) |
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Race Start | May 5, 2022 9:11:50am UTC |
Race Finish | May 5, 2022 9:12:44am UTC |
Outcome | Win (1 of 5) |
Accuracy | 98.0% |
Points | 102.84 |
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. |