View Pit Stop page for race #511 by zeezallo — Ghost race
View profile for Zeph (zeezallo)
| Official speed | 79.62 wpm (66.32 seconds elapsed during race) |
|---|---|
| Race Start | November 10, 2020 6:59:21am UTC |
| Race Finish | November 10, 2020 7:00:27am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. 12cligon (90.60 wpm) |
| Accuracy | 95.0% |
| Points | 82.27 |
| 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. |