View Pit Stop page for race #12617 by spudvorak — Ghost race
Official speed | 65.78 wpm (80.27 seconds elapsed during race) |
---|---|
Race Start | January 19, 2021 6:12:41am UTC |
Race Finish | January 19, 2021 6:14:01am UTC |
Outcome | No win (4 of 4) |
Opponents |
2. aus10_ (86.82 wpm) |
Accuracy | 94.0% |
Points | 67.97 |
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. |