View Pit Stop page for race #6579 by niejingtan — Ghost race
View profile for Eva (niejingtan)
| Official speed | 69.16 wpm (76.34 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2023 2:26:26am UTC |
| Race Finish | March 15, 2023 2:27:43am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 98.0% |
| Points | 71.47 |
| 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. |