View Pit Stop page for race #6746 by mat_i — Ghost race
View profile for Mahmood Thompson (mat_i)
Official speed | 117.48 wpm (44.94 seconds elapsed during race) |
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Race Start | January 11, 2022 12:28:17pm UTC |
Race Finish | January 11, 2022 12:29:02pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 99.0% |
Points | 121.40 |
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. |