View Pit Stop page for race #1264 by mathem4ticals — Ghost race
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Official speed | 106.84 wpm (49.42 seconds elapsed during race) |
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Race Start | January 26, 2021 1:06:17pm UTC |
Race Finish | January 26, 2021 1:07:07pm UTC |
Outcome | Win (1 of 4) |
Accuracy | 97.0% |
Points | 110.40 |
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. |