View Pit Stop page for race #7344 by 1chompy_ — Ghost race
View profile for Nick (1chompy_)
| Official speed | 68.03 wpm (77.61 seconds elapsed during race) |
|---|---|
| Race Start | September 10, 2021 5:07:00am UTC |
| Race Finish | September 10, 2021 5:08:18am UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 96.0% |
| Points | 70.30 |
| 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. |