View Pit Stop page for race #16383 by adrianvn789 — Ghost race
View profile for Adrian (adrianvn789)
| Official speed | 88.88 wpm (59.41 seconds elapsed during race) |
|---|---|
| Race Start | April 25, 2022 4:45:07pm UTC |
| Race Finish | April 25, 2022 4:46:06pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 91.84 |
| 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. |