View Pit Stop page for race #1843 by brandrixco — Ghost race
View profile for brandon (brandrixco)
| Official speed | 68.14 wpm (77.49 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2022 9:36:26pm UTC |
| Race Finish | November 4, 2022 9:37:43pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. littleriver (97.39 wpm) 2. veltzer (78.76 wpm) |
| Accuracy | 95.0% |
| Points | 70.41 |
| 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. |