View Pit Stop page for race #581 by lordjj_super — Ghost race
View profile for Eragon (lordjj_super)
Official speed | 117.38 wpm (44.98 seconds elapsed during race) |
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Race Start | May 28, 2020 3:47:44pm UTC |
Race Finish | May 28, 2020 3:48:29pm UTC |
Outcome | Win (1 of 2) |
Accuracy | 99.0% |
Points | 121.29 |
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. |