View Pit Stop page for race #2439 by iadam368 — Ghost race
View profile for Adam (iadam368)
| Official speed | 78.35 wpm (67.39 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2023 5:19:00pm UTC |
| Race Finish | March 28, 2023 5:20:07pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. nazarltvnk (58.75 wpm) |
| Accuracy | 98.0% |
| Points | 80.96 |
| 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. |