View Pit Stop page for race #5978 by itthikorn777 — Ghost race
View profile for korn (itthikorn777)
| Official speed | 76.30 wpm (69.20 seconds elapsed during race) |
|---|---|
| Race Start | September 7, 2023 8:46:23am UTC |
| Race Finish | September 7, 2023 8:47:32am UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 78.85 |
| 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. |