View Pit Stop page for race #12736 by parad — Ghost race
Official speed | 76.49 wpm (69.03 seconds elapsed during race) |
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Race Start | April 14, 2021 9:11:32am UTC |
Race Finish | April 14, 2021 9:12:41am UTC |
Outcome | No win (3 of 4) |
Opponents |
2. aidan9500 (79.76 wpm) |
Accuracy | 98.0% |
Points | 79.04 |
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. |