View Pit Stop page for race #6691 by adilet_524 — Ghost race
View profile for adilet_ (adilet_524)
| Official speed | 60.69 wpm (87.00 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2023 7:47:21am UTC |
| Race Finish | June 22, 2023 7:48:48am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 96.0% |
| Points | 62.71 |
| 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. |