View Pit Stop page for race #1084 by haipong — Ghost race
View profile for cleve. (haipong)
| Official speed | 116.27 wpm (45.41 seconds elapsed during race) |
|---|---|
| Race Start | May 3, 2022 4:09:34pm UTC |
| Race Finish | May 3, 2022 4:10:19pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 120.15 |
| 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. |