View Pit Stop page for race #3832 by imfastafbooiii — Ghost race
View profile for brian (imfastafbooiii)
Official speed | 117.84 wpm (44.81 seconds elapsed during race) |
---|---|
Race Start | August 25, 2020 6:28:33pm UTC |
Race Finish | August 25, 2020 6:29:18pm UTC |
Outcome | Win (1 of 3) |
Accuracy | 97.0% |
Points | 121.77 |
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. |