View Pit Stop page for race #9295 by jbcabintoy14 — Ghost race
View profile for adsfjk (jbcabintoy14)
Official speed | 101.53 wpm (52.00 seconds elapsed during race) |
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Race Start | August 11, 2022 1:33:50pm UTC |
Race Finish | August 11, 2022 1:34:42pm UTC |
Outcome | Win (1 of 5) |
Accuracy | 97.0% |
Points | 104.91 |
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. |