View Pit Stop page for race #595 by tonsta — Ghost race
View profile for Tony (tonsta)
| Official speed | 68.60 wpm (76.97 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2020 4:26:12pm UTC |
| Race Finish | October 12, 2020 4:27:29pm UTC |
| Outcome | No win (3 of 3) |
| Opponents |
2. act01 (78.29 wpm) |
| Accuracy | 95.0% |
| Points | 70.89 |
| 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. |