View Pit Stop page for race #93 by retrovibes_11 — Ghost race
View profile for Hans (retrovibes_11)
| Official speed | 93.48 wpm (56.48 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2020 3:42:58am UTC |
| Race Finish | August 5, 2020 3:43:54am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 98.0% |
| Points | 96.59 |
| 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. |