View Pit Stop page for race #4324 by wareem — Ghost race
Official speed | 92.38 wpm (57.16 seconds elapsed during race) |
---|---|
Race Start | April 6, 2023 11:25:42am UTC |
Race Finish | April 6, 2023 11:26:39am UTC |
Outcome | Win (1 of 4) |
Accuracy | 96.0% |
Points | 95.46 |
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. |