View Pit Stop page for race #126 by stanleyz53 — Ghost race
View profile for Stanley (stanleyz53)
| Official speed | 93.07 wpm (56.73 seconds elapsed during race) |
|---|---|
| Race Start | December 13, 2021 4:42:56am UTC |
| Race Finish | December 13, 2021 4:43:53am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 98.0% |
| Points | 96.17 |
| 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. |