View Pit Stop page for race #5271 by shadow_monarch — Ghost race
View profile for Shadow (shadow_monarch)
Official speed | 76.98 wpm (68.59 seconds elapsed during race) |
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Race Start | December 7, 2021 5:50:12pm UTC |
Race Finish | December 7, 2021 5:51:20pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 96.0% |
Points | 79.55 |
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. |