View Pit Stop page for race #1205 by derumisis — Ghost race
View profile for Gabe (derumisis)
| Official speed | 101.46 wpm (52.04 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2022 4:58:35pm UTC |
| Race Finish | January 21, 2022 4:59:27pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 104.84 |
| 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. |