View Pit Stop page for race #6211 by iskalaberkberk0427 — Ghost race
View profile for deydey (iskalaberkberk0427)
| Official speed | 70.86 wpm (74.51 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2021 1:28:37pm UTC |
| Race Finish | January 27, 2021 1:29:51pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 73.22 |
| 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. |