View Pit Stop page for race #11740 by ibexus — Ghost race
View profile for Ibexus (ibexus)
| Official speed | 160.82 wpm (32.83 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2022 5:51:55am UTC |
| Race Finish | April 10, 2022 5:52:28am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| Points | 166.18 |
| 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. |