View Pit Stop page for race #423 by 2upr1s3 — Ghost race
View profile for Chase (2upr1s3)
| Official speed | 98.67 wpm (53.51 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2022 7:31:33pm UTC |
| Race Finish | April 11, 2022 7:32:26pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 98.0% |
| Points | 101.96 |
| 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. |