View Pit Stop page for race #1393 by jorbinothethird — Ghost race
View profile for Jorb (jorbinothethird)
| Official speed | 99.37 wpm (53.13 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2023 5:55:22pm UTC |
| Race Finish | March 10, 2023 5:56:15pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 98.0% |
| Points | 102.68 |
| 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. |