View Pit Stop page for race #3304 by sup3rm0nk3y — Ghost race
View profile for supermonkey (sup3rm0nk3y)
| Official speed | 78.19 wpm (67.53 seconds elapsed during race) |
|---|---|
| Race Start | May 1, 2023 5:57:43pm UTC |
| Race Finish | May 1, 2023 5:58:50pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 97.0% |
| Points | 80.80 |
| 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. |