View Pit Stop page for race #3179 by buttmann64 — Ghost race
View profile for Andrew (buttmann64)
| Official speed | 90.91 wpm (58.08 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2023 7:05:32am UTC |
| Race Finish | March 10, 2023 7:06:30am UTC |
| Outcome | No win (2 of 4) |
| Accuracy | 95.0% |
| Points | 93.94 |
| 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. |