View Pit Stop page for race #310 by j4bz7 — Ghost race
View profile for j4bz7 (j4bz7)
| Official speed | 112.44 wpm (46.96 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2023 2:23:36am UTC |
| Race Finish | September 5, 2023 2:24:23am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 116.18 |
| 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. |