View Pit Stop page for race #261 by banana1992 — Ghost race
View profile for Anna (banana1992)
| Official speed | 90.02 wpm (58.65 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2021 1:49:24pm UTC |
| Race Finish | October 13, 2021 1:50:22pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| Points | 93.02 |
| 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. |