View Pit Stop page for race #226 by xashden — Ghost race
View profile for Xashden (xashden)
| Official speed | 82.02 wpm (64.37 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2021 5:12:40am UTC |
| Race Finish | June 13, 2021 5:13:44am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 84.76 |
| 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. |