View Pit Stop page for race #38 by s1mple23 — Ghost race
View profile for s1mple (s1mple23)
| Official speed | 78.19 wpm (67.53 seconds elapsed during race) |
|---|---|
| Race Start | September 13, 2023 10:57:53pm UTC |
| Race Finish | September 13, 2023 10:59:00pm UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| Points | 80.79 |
| 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. |