View Pit Stop page for race #127 by zaidhoda — Ghost race
View profile for Zaid (zaidhoda)
| Official speed | 93.25 wpm (56.62 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2020 7:27:12pm UTC |
| Race Finish | March 3, 2020 7:28:08pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. f_r_z (89.05 wpm) |
| Accuracy | 96.0% |
| Points | 96.35 |
| 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. |