View Pit Stop page for race #29584 by praks01 — Ghost race
View profile for praks (praks01)
| Official speed | 100.96 wpm (52.30 seconds elapsed during race) |
|---|---|
| Race Start | September 1, 2022 9:47:36am UTC |
| Race Finish | September 1, 2022 9:48:29am UTC |
| Outcome | Win (1 of 4) |
| Accuracy | 99.0% |
| Points | 104.32 |
| 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. |