View Pit Stop page for race #48710 by lucageorge — Ghost race
View profile for ✔️▄◘🚀!new_luca@yahoo.com on Colemak | (lucageorge)
| Official speed | 137.07 wpm (38.52 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2020 10:26:51am UTC |
| Race Finish | September 24, 2020 10:27:30am UTC |
| Outcome | Win (1 of 2) |
| Accuracy | 100.0% |
| Points | 141.64 |
| 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. |