View Pit Stop page for race #137 by andyzhang50 — Ghost race
View profile for Andy (andyzhang50)
| Official speed | 97.99 wpm (53.88 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2021 1:02:36am UTC |
| Race Finish | January 19, 2021 1:03:30am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 99.0% |
| Points | 101.26 |
| 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. |