View Pit Stop page for race #2043 by typefacer88 — Ghost race
View profile for RIP reckful (typefacer88)
| Official speed | 80.09 wpm (65.93 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2020 12:34:18am UTC |
| Race Finish | May 18, 2020 12:35:24am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 97.0% |
| Points | 82.76 |
| 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. |