View Pit Stop page for race #512 by nonquit_alt — Ghost race
View profile for nonquit alt (nonquit_alt)
Official speed | 117.26 wpm (45.03 seconds elapsed during race) |
---|---|
Race Start | August 31, 2021 12:34:22am UTC |
Race Finish | August 31, 2021 12:35:07am UTC |
Outcome | Win (1 of 4) |
Accuracy | 97.0% |
Points | 121.17 |
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. |