View Pit Stop page for race #6885 by xeogran — Ghost race
View profile for Xeogran (xeogran)
Official speed | 152.04 wpm (34.73 seconds elapsed during race) |
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Race Start | March 29, 2021 8:01:58am UTC |
Race Finish | March 29, 2021 8:02:32am UTC |
Outcome | Win (1 of 3) |
Accuracy | 98.0% |
Points | 157.11 |
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. |