View Pit Stop page for race #228 by galacticcheese1 — Ghost race
View profile for Hossen (galacticcheese1)
| Official speed | 78.67 wpm (67.12 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2020 7:37:42pm UTC |
| Race Finish | December 31, 2020 7:38:49pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. saorla (84.47 wpm) |
| Accuracy | 96.0% |
| Points | 81.29 |
| 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. |