View Pit Stop page for race #4451 by easynoob — Ghost race
View profile for Joel (easynoob)
| Official speed | 99.30 wpm (53.17 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2021 4:09:12am UTC |
| Race Finish | October 10, 2021 4:10:05am UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 97.0% |
| Points | 102.61 |
| 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. |