View Pit Stop page for race #1301 by omid1232 — Ghost race
View profile for omid (omid1232)
| Official speed | 75.09 wpm (70.32 seconds elapsed during race) |
|---|---|
| Race Start | February 23, 2024 4:46:05pm UTC |
| Race Finish | February 23, 2024 4:47:15pm UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 96.0% |
| Points | 77.59 |
| 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. |