View Pit Stop page for race #19391 by mamaatje — Ghost race
View profile for Mamaatje (mamaatje)
| Official speed | 76.41 wpm (69.10 seconds elapsed during race) |
|---|---|
| Race Start | December 20, 2021 4:27:35pm UTC |
| Race Finish | December 20, 2021 4:28:44pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. dekesta_ (109.10 wpm) 2. sykelolxd (105.57 wpm) |
| Accuracy | 96.0% |
| Points | 78.96 |
| 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. |