View Pit Stop page for race #7957 by mray — Ghost race
Official speed | 94.93 wpm (55.62 seconds elapsed during race) |
---|---|
Race Start | January 22, 2021 2:16:02pm UTC |
Race Finish | January 22, 2021 2:16:58pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. tomgroenwoldt (82.13 wpm) |
Accuracy | 97.0% |
Points | 98.09 |
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. |