View Pit Stop page for race #767 by ttmer — Ghost race
View profile for TTMo1 (ttmer)
| Official speed | 137.51 wpm (38.40 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2022 11:23:00pm UTC |
| Race Finish | May 4, 2022 11:23:39pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 142.09 |
| 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. |