View Pit Stop page for race #2 by gungn1r — Ghost race
View profile for vincent (gungn1r)
| Official speed | 119.61 wpm (44.14 seconds elapsed during race) |
|---|---|
| Race Start | December 25, 2021 7:32:12am UTC |
| Race Finish | December 25, 2021 7:32:56am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 123.60 |
| 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. |