View Pit Stop page for race #2777 by rakhunb — Ghost race
View profile for Jehar (rakhunb)
Official speed | 68.92 wpm (76.61 seconds elapsed during race) |
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Race Start | March 16, 2021 8:33:23pm UTC |
Race Finish | March 16, 2021 8:34:39pm UTC |
Outcome | No win (3 of 5) |
Accuracy | 96.0% |
Points | 71.21 |
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. |