View Pit Stop page for race #166 by jason823 — Ghost race
View profile for tstats[jason823] Jason (jason823)
| Official speed | 69.20 wpm (76.30 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2021 2:05:30pm UTC |
| Race Finish | October 12, 2021 2:06:47pm UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 96.0% |
| Points | 71.51 |
| 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. |