View Pit Stop page for race #18 by jkbestgamer — Ghost race
View profile for Joshua (jkbestgamer)
| Official speed | 78.31 wpm (67.42 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2021 2:32:57pm UTC |
| Race Finish | January 23, 2021 2:34:05pm UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 96.0% |
| Points | 80.92 |
| 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. |