View Pit Stop page for race #56 by mctripp10 — Ghost race
View profile for Miko (mctripp10)
| Official speed | 83.46 wpm (63.26 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2023 6:22:33pm UTC |
| Race Finish | April 4, 2023 6:23:36pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| Points | 86.25 |
| 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. |