View Pit Stop page for race #1364 by s4njul — Ghost race
View profile for sanjul (s4njul)
| Official speed | 82.36 wpm (64.11 seconds elapsed during race) |
|---|---|
| Race Start | May 31, 2022 5:29:29am UTC |
| Race Finish | May 31, 2022 5:30:33am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. bb__ (97.33 wpm) 2. robert20 (92.31 wpm) |
| Accuracy | 98.0% |
| Points | 85.11 |
| 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. |