View Pit Stop page for race #560 by asthesunshines — Ghost race
View profile for zin (asthesunshines)
| Official speed | 127.10 wpm (41.54 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2020 8:35:52pm UTC |
| Race Finish | October 1, 2020 8:36:34pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| Points | 131.34 |
| 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. |