View Pit Stop page for race #1566 by mnipc — Ghost race
View profile for error_404 (mnipc)
| Official speed | 66.52 wpm (79.37 seconds elapsed during race) |
|---|---|
| Race Start | June 4, 2022 4:58:42pm UTC |
| Race Finish | June 4, 2022 5:00:01pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| Points | 68.74 |
| 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. |