View Pit Stop page for race #4566 by thisismydrive1997 — Ghost race
View profile for Max (thisismydrive1997)
Official speed | 98.47 wpm (53.62 seconds elapsed during race) |
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Race Start | November 19, 2022 3:16:17am UTC |
Race Finish | November 19, 2022 3:17:10am UTC |
Outcome | Win (1 of 5) |
Accuracy | 97.0% |
Points | 101.76 |
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. |