View Pit Stop page for race #1436 by shot607 — Ghost race
View profile for shot607 (shot607)
| Official speed | 101.99 wpm (51.77 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2021 10:41:34pm UTC |
| Race Finish | April 28, 2021 10:42:26pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 105.39 |
| 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. |