View Pit Stop page for race #1826 by koald — Ghost race
View profile for grace (koald)
| Official speed | 75.60 wpm (69.84 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2021 3:40:29am UTC |
| Race Finish | December 31, 2021 3:41:39am UTC |
| Outcome | No win (2 of 2) |
| Accuracy | 95.0% |
| Points | 78.12 |
| 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. |