View Pit Stop page for race #2763 by _varun — Ghost race
View profile for varun (_varun)
| Official speed | 71.50 wpm (73.85 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2023 4:32:24pm UTC |
| Race Finish | March 11, 2023 4:33:37pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 98.0% |
| Points | 73.88 |
| 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. |