View Pit Stop page for race #28159 by promechanics — Ghost race
View profile for Sian Caleb (promechanics)
Official speed | 114.48 wpm (46.12 seconds elapsed during race) |
---|---|
Race Start | April 16, 2022 7:53:56am UTC |
Race Finish | April 16, 2022 7:54:42am UTC |
Outcome | Win (1 of 2) |
Accuracy | 99.0% |
Points | 118.30 |
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. |