View Pit Stop page for race #1534 by adncoder — Ghost race
View profile for 6E6576657220676976652075700A (adncoder)
| Official speed | 116.80 wpm (45.21 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2023 4:53:48am UTC |
| Race Finish | April 9, 2023 4:54:33am UTC |
| Outcome | No win (1 of 1) |
| Accuracy | 98.0% |
| Points | 120.70 |
| 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. |