View Pit Stop page for race #390 by stitch2 — Ghost race
View profile for Stitch (stitch2)
| Official speed | 82.54 wpm (63.97 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2022 7:07:54pm UTC |
| Race Finish | April 22, 2022 7:08:58pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 98.0% |
| Points | 85.29 |
| 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. |