View Pit Stop page for race #251 by antalavichev01 — Ghost race
View profile for Nikola (antalavichev01)
| Official speed | 85.67 wpm (61.63 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2021 4:41:43pm UTC |
| Race Finish | April 7, 2021 4:42:44pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. maherttv (88.29 wpm) 3. tisurend (79.03 wpm) |
| Accuracy | 97.0% |
| Points | 88.52 |
| 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. |