View Pit Stop page for race #5508 by smusson — Ghost race
View profile for tstats[smusson] (smusson)
Official speed | 115.44 wpm (45.74 seconds elapsed during race) |
---|---|
Race Start | July 23, 2020 10:42:21am UTC |
Race Finish | July 23, 2020 10:43:06am UTC |
Outcome | Win (1 of 5) |
Accuracy | 99.0% |
Points | 119.29 |
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. |