View Pit Stop page for race #480 by limpehordlo — Ghost race
View profile for nic (limpehordlo)
| Official speed | 95.04 wpm (55.56 seconds elapsed during race) |
|---|---|
| Race Start | November 9, 2021 1:32:18am UTC |
| Race Finish | November 9, 2021 1:33:13am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 98.0% |
| Points | 98.21 |
| 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. |