View Pit Stop page for race #1717 by annalise00 — Ghost race
View profile for loli (annalise00)
| Official speed | 80.79 wpm (65.35 seconds elapsed during race) |
|---|---|
| Race Start | January 16, 2023 2:31:59pm UTC |
| Race Finish | January 16, 2023 2:33:05pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. barkingside (93.07 wpm) |
| Accuracy | 98.0% |
| Points | 83.48 |
| 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. |