View Pit Stop page for race #1525 by johannes0704 — Ghost race
View profile for Johannes (johannes0704)
| Official speed | 78.84 wpm (66.97 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2023 10:23:02pm UTC |
| Race Finish | April 17, 2023 10:24:09pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 81.47 |
| 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. |