View Pit Stop page for race #425 by t2fast4u — Ghost race
View profile for t2fast4u (t2fast4u)
| Official speed | 87.25 wpm (60.52 seconds elapsed during race) |
|---|---|
| Race Start | November 5, 2020 2:07:34am UTC |
| Race Finish | November 5, 2020 2:08:34am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| Points | 90.15 |
| 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. |