View Pit Stop page for race #30 by jasonkx9 — Ghost race
View profile for Jason (jasonkx9)
| Official speed | 67.51 wpm (78.21 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2021 7:16:25pm UTC |
| Race Finish | April 20, 2021 7:17:44pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| Points | 69.76 |
| 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. |