View Pit Stop page for race #1051 by drxxmn — Ghost race
| Official speed | 77.86 wpm (67.81 seconds elapsed during race) |
|---|---|
| Race Start | February 3, 2023 10:09:00pm UTC |
| Race Finish | February 3, 2023 10:10:08pm UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| Points | 80.46 |
| 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. |