View Pit Stop page for race #2855 by hotclaw — Ghost race
View profile for HotClaw (hotclaw)
| Official speed | 82.64 wpm (63.89 seconds elapsed during race) |
|---|---|
| Race Start | August 19, 2021 9:48:05am UTC |
| Race Finish | August 19, 2021 9:49:09am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 85.39 |
| 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. |