View Pit Stop page for race #33 by alexyang2020 — Ghost race
View profile for Alex (alexyang2020)
| Official speed | 73.05 wpm (72.28 seconds elapsed during race) |
|---|---|
| Race Start | August 3, 2021 9:58:48pm UTC |
| Race Finish | August 3, 2021 10:00:01pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 75.48 |
| 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. |