View Pit Stop page for race #39 by house_owner — Ghost race
View profile for Ross (house_owner)
Official speed | 63.93 wpm (82.59 seconds elapsed during race) |
---|---|
Race Start | March 7, 2021 6:36:25am UTC |
Race Finish | March 7, 2021 6:37:48am UTC |
Outcome | No win (2 of 3) |
Accuracy | 97.0% |
Points | 66.06 |
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. |