View Pit Stop page for race #1850 by shadowsofwaxwingsslain — Ghost race
View profile for Alice (shadowsofwaxwingsslain)
| Official speed | 72.55 wpm (72.78 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2022 11:43:21pm UTC |
| Race Finish | July 15, 2022 11:44:34pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. jasperjimbob (90.86 wpm) |
| Accuracy | 95.0% |
| Points | 74.96 |
| 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. |