View Pit Stop page for race #459 by amnii — Ghost race
View profile for BlockUnivercity1448 (amnii)
| Official speed | 89.89 wpm (58.74 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2022 1:25:22pm UTC |
| Race Finish | June 21, 2022 1:26:21pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 96.0% |
| Points | 92.88 |
| 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. |