View Pit Stop page for race #294 by hellothere1233 — Ghost race
View profile for R (hellothere1233)
| Official speed | 73.20 wpm (72.13 seconds elapsed during race) |
|---|---|
| Race Start | February 15, 2022 3:28:16pm UTC |
| Race Finish | February 15, 2022 3:29:28pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 75.64 |
| 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. |