View Pit Stop page for race #215 by rohit_india — Ghost race
View profile for rohit_india (rohit_india)
Official speed | 84.38 wpm (62.57 seconds elapsed during race) |
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Race Start | July 5, 2020 4:53:08pm UTC |
Race Finish | July 5, 2020 4:54:10pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 98.0% |
Points | 87.19 |
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. |