View Pit Stop page for race #9894 by nothisisjohn — Ghost race
View profile for john (nothisisjohn)
| Official speed | 148.49 wpm (35.56 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2021 5:19:44pm UTC |
| Race Finish | April 5, 2021 5:20:19pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| Points | 153.44 |
| 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. |