View Pit Stop page for race #2015 by redidk3 — Ghost race
View profile for red (redidk3)
| Official speed | 63.98 wpm (82.53 seconds elapsed during race) |
|---|---|
| Race Start | June 5, 2021 12:34:38pm UTC |
| Race Finish | June 5, 2021 12:36:01pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 66.11 |
| 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. |