View Pit Stop page for race #709 by hdcodecj — Ghost race
View profile for HD (hdcodecj)
| Official speed | 76.32 wpm (69.18 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2021 7:38:23am UTC |
| Race Finish | October 31, 2021 7:39:32am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. shinigami25 (56.95 wpm) |
| Accuracy | 96.0% |
| Points | 78.87 |
| 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. |