View Pit Stop page for race #3480 by louieah — Ghost race
View profile for peck&hunt (louieah)
Official speed | 89.55 wpm (58.96 seconds elapsed during race) |
---|---|
Race Start | May 8, 2021 8:45:41am UTC |
Race Finish | May 8, 2021 8:46:40am UTC |
Outcome | Win (1 of 5) |
Opponents |
5. abizern (65.56 wpm) |
Accuracy | 98.0% |
Points | 92.54 |
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. |