View Pit Stop page for race #3472 by average_typer95 — Ghost race
View profile for J (average_typer95)
Official speed | 81.24 wpm (64.99 seconds elapsed during race) |
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Race Start | December 31, 2020 12:29:11pm UTC |
Race Finish | December 31, 2020 12:30:16pm UTC |
Outcome | No win (2 of 4) |
Accuracy | 96.0% |
Points | 83.94 |
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. |