View Pit Stop page for race #20 by yamiph — Ghost race
View profile for Yami (yamiph)
| Official speed | 88.31 wpm (59.79 seconds elapsed during race) |
|---|---|
| Race Start | November 11, 2020 2:22:39am UTC |
| Race Finish | November 11, 2020 2:23:38am UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 98.0% |
| Points | 91.25 |
| 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. |