View Pit Stop page for race #29 by liliypad_08 — Ghost race
View profile for lili (liliypad_08)
| Official speed | 76.61 wpm (68.92 seconds elapsed during race) |
|---|---|
| Race Start | March 19, 2023 7:56:17pm UTC |
| Race Finish | March 19, 2023 7:57:26pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. mariapuporivero (83.30 wpm) |
| Accuracy | 97.0% |
| Points | 79.16 |
| 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. |