View Pit Stop page for race #57 by smuv — Ghost race
View profile for Thomas (smuv)
| Official speed | 78.49 wpm (67.27 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2021 10:02:15am UTC |
| Race Finish | January 19, 2021 10:03:22am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 81.10 |
| 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. |