View Pit Stop page for race #5322 by legendoflaohan — Ghost race
View profile for LAO (legendoflaohan)
| Official speed | 74.27 wpm (71.09 seconds elapsed during race) |
|---|---|
| Race Start | February 23, 2023 7:38:15am UTC |
| Race Finish | February 23, 2023 7:39:26am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 99.0% |
| Points | 76.74 |
| 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. |