View Pit Stop page for race #2582 by zuzzy — Ghost race
View profile for Griffith (zuzzy)
| Official speed | 72.69 wpm (72.64 seconds elapsed during race) |
|---|---|
| Race Start | January 4, 2021 3:46:14pm UTC |
| Race Finish | January 4, 2021 3:47:26pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. retropixel99 (88.19 wpm) |
| Accuracy | 98.0% |
| Points | 75.11 |
| 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. |