View Pit Stop page for race #602 by perich — Ghost race
View profile for Perich (perich)
| Official speed | 85.52 wpm (61.74 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2021 10:05:32am UTC |
| Race Finish | September 19, 2021 10:06:34am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| Points | 88.37 |
| 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. |