View Pit Stop page for race #4037 by velvet_underground — Ghost race
View profile for na_qwerty (velvet_underground)
| Official speed | 116.86 wpm (45.18 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2022 5:26:20pm UTC |
| Race Finish | May 31, 2022 5:27:05pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 100.0% |
| Points | 120.75 |
| 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. |