View Pit Stop page for race #3774 by goddess_111 — Ghost race
View profile for Lara (goddess_111)
| Official speed | 81.37 wpm (64.89 seconds elapsed during race) |
|---|---|
| Race Start | November 20, 2021 4:22:56pm UTC |
| Race Finish | November 20, 2021 4:24:01pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. saucter (83.19 wpm) |
| Accuracy | 97.0% |
| Points | 84.09 |
| 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. |