View Pit Stop page for race #628 by sylents114 — Ghost race
View profile for Daniel (sylents114)
| Official speed | 79.63 wpm (66.31 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2023 4:05:17am UTC |
| Race Finish | March 11, 2023 4:06:23am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. divarela (73.40 wpm) |
| Accuracy | 97.0% |
| Points | 82.29 |
| 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. |