View Pit Stop page for race #10407 by sierra05 — Ghost race
View profile for sierra (sierra05)
| Official speed | 157.91 wpm (33.44 seconds elapsed during race) |
|---|---|
| Race Start | February 27, 2022 9:21:06pm UTC |
| Race Finish | February 27, 2022 9:21:40pm UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 100.0% |
| Points | 163.17 |
| 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. |