View Pit Stop page for race #8 by levin04 — Ghost race
View profile for Levin (levin04)
| Official speed | 78.58 wpm (67.19 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2023 1:27:52pm UTC |
| Race Finish | June 13, 2023 1:28:59pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 98.0% |
| Points | 81.20 |
| 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. |