View Pit Stop page for race #3620 by darkis99 — Ghost race
View profile for intermediate 2029 (darkis99)
| Official speed | 112.12 wpm (47.09 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2023 6:59:07pm UTC |
| Race Finish | May 25, 2023 6:59:54pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 115.86 |
| 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. |