View Pit Stop page for race #1390 by rayologist — Ghost race
View profile for Ray (rayologist)
| Official speed | 67.18 wpm (78.59 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2023 5:05:40pm UTC |
| Race Finish | April 8, 2023 5:06:59pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| Points | 69.42 |
| 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. |