View Pit Stop page for race #28147 by frixgon — Ghost race
View profile for Gon (frixgon)
| Official speed | 66.41 wpm (79.51 seconds elapsed during race) |
|---|---|
| Race Start | November 27, 2021 5:45:45am UTC |
| Race Finish | November 27, 2021 5:47:05am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 97.0% |
| Points | 68.62 |
| 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. |