View Pit Stop page for race #16149 by xsentricity — Ghost race
View profile for Xsentricity (xsentricity)
Official speed | 58.56 wpm (90.16 seconds elapsed during race) |
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Race Start | May 3, 2023 2:46:26am UTC |
Race Finish | May 3, 2023 2:47:56am UTC |
Outcome | No win (2 of 5) |
Accuracy | 95.0% |
Points | 60.51 |
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. |