View Pit Stop page for race #4172 by macdann6 — Ghost race
View profile for Daan (macdann6)
| Official speed | 69.19 wpm (76.31 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2021 12:10:52am UTC |
| Race Finish | September 2, 2021 12:12:08am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 71.50 |
| 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. |