View Pit Stop page for race #304 by zemo77 — Ghost race
View profile for Zemo (zemo77)
| Official speed | 89.22 wpm (59.18 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2021 4:58:25pm UTC |
| Race Finish | October 6, 2021 4:59:24pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. jollyimpulse (100.36 wpm) 3. proton_rizing (77.15 wpm) |
| Accuracy | 97.0% |
| Points | 92.19 |
| 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. |