View Pit Stop page for race #8607 by soyuzbek — Ghost race
View profile for Soyuzbek (soyuzbek)
| Official speed | 59.89 wpm (88.16 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2021 3:44:43am UTC |
| Race Finish | June 16, 2021 3:46:11am UTC |
| Outcome | No win (4 of 5) |
| Accuracy | 94.0% |
| Points | 61.88 |
| 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. |