View Pit Stop page for race #2223 by buck306 — Ghost race
View profile for Peter (buck306)
| Official speed | 76.28 wpm (69.22 seconds elapsed during race) |
|---|---|
| Race Start | July 2, 2023 7:29:44pm UTC |
| Race Finish | July 2, 2023 7:30:54pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 78.82 |
| 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. |