View Pit Stop page for race #8260 by ocdy1001 — Ghost race
View profile for cody (ocdy1001)
| Official speed | 85.40 wpm (61.83 seconds elapsed during race) |
|---|---|
| Race Start | August 26, 2023 3:00:14pm UTC |
| Race Finish | August 26, 2023 3:01:16pm UTC |
| Outcome | Win (1 of 5) |
| Accuracy | 96.0% |
| Points | 88.24 |
| 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. |