Dylan (meoweycupentcmc)

Race #471

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Official speed 76.35 wpm (69.16 seconds elapsed during race)
Race Start January 28, 2019 9:39:18pm UTC
Race Finish January 28, 2019 9:40:27pm UTC
Outcome Win (1 of 2)
Accuracy 95.0%
Points 78.89
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.