View Pit Stop page for race #6571 by irrrlrvant — Ghost race
View profile for Daniel (irrrlrvant)
Official speed | 90.64 wpm (58.25 seconds elapsed during race) |
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Race Start | September 14, 2021 1:44:36am UTC |
Race Finish | September 14, 2021 1:45:34am UTC |
Outcome | No win (1 of 1) |
Accuracy | 98.0% |
Points | 93.66 |
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. |