View Pit Stop page for race #16402 by iamslow103 — Ghost race
View profile for hi klist (iamslow103)
| Official speed | 151.98 wpm (34.74 seconds elapsed during race) |
|---|---|
| Race Start | August 24, 2022 4:07:24am UTC |
| Race Finish | August 24, 2022 4:07:58am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 99.0% |
| Points | 157.04 |
| 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. |