View Pit Stop page for race #9572 by 3xx8iycrr3xyxs2 — Ghost race
View profile for BarbBlackburn (3xx8iycrr3xyxs2)
| Official speed | 77.33 wpm (68.28 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2020 11:15:59am UTC |
| Race Finish | December 28, 2020 11:17:07am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 79.91 |
| 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. |