View Pit Stop page for race #4025 by greatfighter10 — Ghost race
View profile for Andrew (greatfighter10)
| Official speed | 88.38 wpm (59.74 seconds elapsed during race) |
|---|---|
| Race Start | December 2, 2021 5:31:02pm UTC |
| Race Finish | December 2, 2021 5:32:01pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| Points | 91.33 |
| 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. |