View Pit Stop page for race #6289 by om3rrr — Ghost race
View profile for Omer (om3rrr)
| Official speed | 94.41 wpm (55.93 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2021 2:31:47am UTC |
| Race Finish | January 13, 2021 2:32:43am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 97.55 |
| 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. |