View Pit Stop page for race #204 by predators3423 — Ghost race
View profile for Ian (predators3423)
| Official speed | 100.79 wpm (52.39 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2022 4:06:49am UTC |
| Race Finish | August 15, 2022 4:07:41am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 104.15 |
| 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. |