View Pit Stop page for race #236 by x321 — Ghost race
View profile for qwerty (x321)
| Official speed | 79.38 wpm (66.52 seconds elapsed during race) |
|---|---|
| Race Start | December 7, 2022 3:15:26am UTC |
| Race Finish | December 7, 2022 3:16:33am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 82.03 |
| 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. |