View Pit Stop page for race #18688 by udead1 — Ghost race
View profile for dude (udead1)
| Official speed | 84.20 wpm (62.71 seconds elapsed during race) |
|---|---|
| Race Start | September 18, 2020 3:04:15am UTC |
| Race Finish | September 18, 2020 3:05:18am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 87.01 |
| 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. |