View Pit Stop page for race #9645 by yju98039 — Ghost race
View profile for tstats[yju98039] (yju98039)
| Official speed | 76.44 wpm (69.07 seconds elapsed during race) |
|---|---|
| Race Start | July 23, 2021 5:26:16am UTC |
| Race Finish | July 23, 2021 5:27:25am UTC |
| Outcome | No win (3 of 4) |
| Accuracy | 95.0% |
| Points | 78.99 |
| 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. |