View Pit Stop page for race #116 by otter64 — Ghost race
View profile for salem (otter64)
| Official speed | 68.15 wpm (77.48 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2020 7:04:54am UTC |
| Race Finish | August 3, 2020 7:06:11am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 96.0% |
| Points | 70.43 |
| 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. |