View Pit Stop page for race #654 by fr33ak — Ghost race
View profile for fr33ak (fr33ak)
| Official speed | 54.62 wpm (96.67 seconds elapsed during race) |
|---|---|
| Race Start | May 22, 2023 7:18:44am UTC |
| Race Finish | May 22, 2023 7:20:21am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 56.44 |
| 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. |