View Pit Stop page for race #150 by cclaudiohk — Ghost race
View profile for cclaudiohk (cclaudiohk)
| Official speed | 82.06 wpm (64.34 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2021 4:14:01pm UTC |
| Race Finish | March 3, 2021 4:15:05pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. deathblue (54.37 wpm) |
| Accuracy | 95.0% |
| Points | 84.80 |
| 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. |