View Pit Stop page for race #137 by dannyboi_exe — Ghost race
View profile for Daniel (dannyboi_exe)
Official speed | 69.02 wpm (76.50 seconds elapsed during race) |
---|---|
Race Start | September 10, 2021 2:45:45am UTC |
Race Finish | September 10, 2021 2:47:02am UTC |
Outcome | No win (4 of 4) |
Accuracy | 98.0% |
Points | 71.32 |
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. |