View Pit Stop page for race #2490 by laci279 — Ghost race
View profile for Richrad (laci279)
| Official speed | 73.39 wpm (71.94 seconds elapsed during race) |
|---|---|
| Race Start | April 26, 2022 9:34:17am UTC |
| Race Finish | April 26, 2022 9:35:29am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 75.84 |
| 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. |