View Pit Stop page for race #8259 by alexstrang25 — Ghost race
View profile for Alex (alexstrang25)
| Official speed | 86.02 wpm (61.38 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2022 1:13:37pm UTC |
| Race Finish | January 27, 2022 1:14:38pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| Points | 88.89 |
| 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. |