View Pit Stop page for race #668 by imbad789 — Ghost race
View profile for imbad (imbad789)
| Official speed | 83.96 wpm (62.89 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2021 3:28:55pm UTC |
| Race Finish | May 6, 2021 3:29:58pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| Points | 86.76 |
| 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. |