View Pit Stop page for race #2554 by alex_flex1 — Ghost race
View profile for Flex (alex_flex1)
Official speed | 71.58 wpm (73.76 seconds elapsed during race) |
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Race Start | September 7, 2022 6:58:50am UTC |
Race Finish | September 7, 2022 7:00:04am UTC |
Outcome | Win (1 of 5) |
Accuracy | 95.0% |
Points | 73.96 |
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. |