View Pit Stop page for race #496 by usernamewastaken1235 — Ghost race
View profile for Git (usernamewastaken1235)
| Official speed | 69.87 wpm (75.57 seconds elapsed during race) |
|---|---|
| Race Start | September 10, 2021 7:26:46pm UTC |
| Race Finish | September 10, 2021 7:28:01pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 95.0% |
| Points | 72.20 |
| 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. |