View Pit Stop page for race #143 by jeshwannn — Ghost race
View profile for Jeshua (jeshwannn)
| Official speed | 57.21 wpm (92.29 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2022 7:03:05am UTC |
| Race Finish | July 10, 2022 7:04:38am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 94.0% |
| Points | 59.12 |
| 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. |