View Pit Stop page for race #26 by kris2021 — Ghost race
View profile for Kea (kris2021)
| Official speed | 85.03 wpm (62.10 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2021 9:58:48pm UTC |
| Race Finish | July 29, 2021 9:59:50pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. mslib9 (100.18 wpm) 2. garblovian (90.25 wpm) |
| Accuracy | 98.0% |
| Points | 87.86 |
| 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. |