View Pit Stop page for race #1604 by properfingers10 — Ghost race
View profile for neruねる💫 (properfingers10)
| Official speed | 95.11 wpm (55.51 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2019 5:24:01am UTC |
| Race Finish | March 21, 2019 5:24:57am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 98.28 |
| 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. |