View Pit Stop page for race #1186 by itsmel — Ghost race
Official speed | 67.64 wpm (78.06 seconds elapsed during race) |
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Race Start | July 5, 2020 9:34:27am UTC |
Race Finish | July 5, 2020 9:35:45am UTC |
Outcome | No win (2 of 5) |
Accuracy | 96.0% |
Points | 69.89 |
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. |