View Pit Stop page for race #1575 by nukecee — Ghost race
View profile for BEECEE (nukecee)
| Official speed | 85.72 wpm (61.60 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2021 5:30:25am UTC |
| Race Finish | April 5, 2021 5:31:26am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. dearmr (81.55 wpm) |
| Accuracy | 96.0% |
| Points | 88.57 |
| 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. |