View Pit Stop page for race #615 by applepiedz — Ghost race
View profile for antmak (applepiedz)
| Official speed | 85.09 wpm (62.05 seconds elapsed during race) |
|---|---|
| Race Start | August 31, 2022 1:22:30am UTC |
| Race Finish | August 31, 2022 1:23:32am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. rafaelgo2 (81.56 wpm) |
| Accuracy | 97.0% |
| Points | 87.92 |
| 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. |