View Pit Stop page for race #2145 by unbelievable_10 — Ghost race
View profile for Dragan (unbelievable_10)
| Official speed | 140.47 wpm (37.59 seconds elapsed during race) |
|---|---|
| Race Start | January 17, 2023 2:25:33pm UTC |
| Race Finish | January 17, 2023 2:26:10pm UTC |
| Outcome | Win (1 of 3) |
| Accuracy | 99.0% |
| Points | 145.16 |
| 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. |