View Pit Stop page for race #416 by antonio_macaronio — Ghost race
View profile for AntonioMacaronio (antonio_macaronio)
| Official speed | 78.13 wpm (67.58 seconds elapsed during race) |
|---|---|
| Race Start | December 25, 2021 3:21:01am UTC |
| Race Finish | December 25, 2021 3:22:08am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. socoolsameer (98.74 wpm) |
| Accuracy | 97.0% |
| Points | 80.73 |
| 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. |