View Pit Stop page for race #3560 by for_fun — Ghost race
View profile for $$$$ (for_fun)
| Official speed | 88.22 wpm (59.85 seconds elapsed during race) |
|---|---|
| Race Start | June 19, 2021 5:49:56pm UTC |
| Race Finish | June 19, 2021 5:50:56pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| Points | 91.16 |
| 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. |