View Pit Stop page for race #345 by farnasirim — Ghost race
View profile for Sasan (farnasirim)
| Official speed | 98.33 wpm (53.70 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2021 9:47:53pm UTC |
| Race Finish | October 2, 2021 9:48:46pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. fluffehpander (77.38 wpm) |
| Accuracy | 97.0% |
| Points | 101.60 |
| 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. |