View Pit Stop page for race #5644 by sempiedram — Ghost race
View profile for ks (sempiedram)
| Official speed | 86.80 wpm (60.83 seconds elapsed during race) |
|---|---|
| Race Start | May 6, 2021 4:47:25pm UTC |
| Race Finish | May 6, 2021 4:48:26pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. micky15 (66.90 wpm) |
| Accuracy | 97.0% |
| Points | 89.69 |
| 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. |