View Pit Stop page for race #39 by llamasquad — Ghost race
View profile for Ian (llamasquad)
| Official speed | 78.20 wpm (67.52 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2021 1:54:15am UTC |
| Race Finish | October 16, 2021 1:55:23am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. bataa_cdj (64.16 wpm) |
| Accuracy | 98.0% |
| Points | 80.81 |
| 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. |