View Pit Stop page for race #3260 by chervovn04 — Ghost race
View profile for Nikita (chervovn04)
| Official speed | 74.95 wpm (70.45 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2022 8:31:55pm UTC |
| Race Finish | September 3, 2022 8:33:06pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 97.0% |
| Points | 77.44 |
| 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. |