View Pit Stop page for race #1483 by stellarium — Ghost race
View profile for Simond (stellarium)
Official speed | 64.33 wpm (82.08 seconds elapsed during race) |
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Race Start | August 11, 2022 9:01:44am UTC |
Race Finish | August 11, 2022 9:03:06am UTC |
Outcome | No win (4 of 5) |
Opponents |
1. phmi (79.64 wpm) |
Accuracy | 95.0% |
Points | 66.47 |
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. |