View Pit Stop page for race #1030 by ctrlbadger — Ghost race
View profile for Thomas (ctrlbadger)
| Official speed | 80.07 wpm (65.94 seconds elapsed during race) |
|---|---|
| Race Start | April 30, 2023 6:41:54pm UTC |
| Race Finish | April 30, 2023 6:43:00pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. shinigami25 (82.80 wpm) |
| Accuracy | 97.0% |
| Points | 82.74 |
| 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. |