View Pit Stop page for race #4479 by markieisfast — Ghost race
View profile for Mark (markieisfast)
Official speed | 76.29 wpm (69.21 seconds elapsed during race) |
---|---|
Race Start | March 27, 2021 9:03:08pm UTC |
Race Finish | March 27, 2021 9:04:18pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 95.0% |
Points | 78.83 |
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. |