View Pit Stop page for race #348 by zxxxx — Ghost race
View profile for mediocre` (zxxxx)
| Official speed | 70.22 wpm (75.19 seconds elapsed during race) |
|---|---|
| Race Start | March 25, 2023 6:20:28pm UTC |
| Race Finish | March 25, 2023 6:21:43pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| Points | 72.56 |
| 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. |