View Pit Stop page for race #4297 by benjin7 — Ghost race
View profile for Benjin (benjin7)
| Official speed | 87.43 wpm (60.39 seconds elapsed during race) |
|---|---|
| Race Start | August 18, 2023 9:05:38am UTC |
| Race Finish | August 18, 2023 9:06:38am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. xquyen (85.24 wpm) |
| Accuracy | 98.0% |
| Points | 90.34 |
| 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. |