View Pit Stop page for race #189 by nagahori — Ghost race
View profile for vinicius (nagahori)
| Official speed | 71.53 wpm (73.82 seconds elapsed during race) |
|---|---|
| Race Start | September 27, 2022 7:34:32pm UTC |
| Race Finish | September 27, 2022 7:35:46pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. martin642 (77.03 wpm) |
| Accuracy | 96.0% |
| Points | 73.91 |
| 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. |