View Pit Stop page for race #193 by slickyurax — Ghost race
View profile for Slick (slickyurax)
Official speed | 60.29 wpm (87.58 seconds elapsed during race) |
---|---|
Race Start | June 30, 2021 8:41:18pm UTC |
Race Finish | June 30, 2021 8:42:45pm UTC |
Outcome | No win (3 of 4) |
Accuracy | 94.0% |
Points | 62.30 |
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. |