View Pit Stop page for race #3054 by robbiemcfly — Ghost race
View profile for robbie (robbiemcfly)
| Official speed | 85.05 wpm (62.08 seconds elapsed during race) |
|---|---|
| Race Start | January 28, 2022 3:38:12pm UTC |
| Race Finish | January 28, 2022 3:39:14pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. lhdk2712 (75.98 wpm) |
| Accuracy | 96.0% |
| Points | 87.88 |
| 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. |