View Pit Stop page for race #2504 by jaredezane — Ghost race
View profile for Z (jaredezane)
| Official speed | 108.37 wpm (48.72 seconds elapsed during race) |
|---|---|
| Race Start | February 2, 2022 8:30:00am UTC |
| Race Finish | February 2, 2022 8:30:49am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 99.0% |
| Points | 111.98 |
| 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. |