View Pit Stop page for race #864 by bmainbird — Ghost race
View profile for Ben (bmainbird)
| Official speed | 65.65 wpm (80.43 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2023 5:53:27pm UTC |
| Race Finish | March 13, 2023 5:54:47pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. cr_aswin_ (71.81 wpm) |
| Accuracy | 96.0% |
| Points | 67.84 |
| 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. |