View Pit Stop page for race #114 by keonxqt — Ghost race
View profile for keon (keonxqt)
| Official speed | 73.38 wpm (71.95 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2021 5:33:39pm UTC |
| Race Finish | March 11, 2021 5:34:51pm UTC |
| Outcome | No win (3 of 5) |
| Accuracy | 95.0% |
| Points | 75.82 |
| 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. |