View Pit Stop page for race #851 by jenks12 — Ghost race
View profile for Enoch (jenks12)
| Official speed | 64.83 wpm (81.44 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2021 7:10:39pm UTC |
| Race Finish | April 17, 2021 7:12:00pm UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| Points | 66.99 |
| 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. |