View Pit Stop page for race #828 by pvthg — Ghost race
View profile for Thắng (pvthg)
Official speed | 82.06 wpm (64.34 seconds elapsed during race) |
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Race Start | August 23, 2022 3:41:58pm UTC |
Race Finish | August 23, 2022 3:43:03pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 97.0% |
Points | 84.79 |
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. |