View Pit Stop page for race #43 by theshortlonger — Ghost race
View profile for Pratimesh (theshortlonger)
| Official speed | 73.12 wpm (72.21 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2023 7:58:50am UTC |
| Race Finish | July 6, 2023 8:00:02am UTC |
| Outcome | No win (3 of 3) |
| Accuracy | 96.0% |
| Points | 75.56 |
| 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. |