View Pit Stop page for race #1225 by bliss14b — Ghost race
View profile for Naveen (bliss14b)
| Official speed | 66.25 wpm (79.70 seconds elapsed during race) |
|---|---|
| Race Start | December 27, 2021 10:19:42am UTC |
| Race Finish | December 27, 2021 10:21:01am UTC |
| Outcome | No win (4 of 4) |
| Accuracy | 97.0% |
| Points | 68.45 |
| 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. |