View Pit Stop page for race #829 by ana_1s — Ghost race
View profile for anas (ana_1s)
| Official speed | 62.08 wpm (85.05 seconds elapsed during race) |
|---|---|
| Race Start | September 10, 2021 8:53:32pm UTC |
| Race Finish | September 10, 2021 8:54:57pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 95.0% |
| Points | 64.15 |
| 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. |