View Pit Stop page for race #33 by mountainc — Ghost race
View profile for Mine (mountainc)
| Official speed | 84.51 wpm (62.48 seconds elapsed during race) |
|---|---|
| Race Start | July 26, 2021 1:15:22pm UTC |
| Race Finish | July 26, 2021 1:16:25pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 87.32 |
| 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. |