View Pit Stop page for race #3841 by tythal — Ghost race
View profile for Tyler (tythal)
| Official speed | 92.88 wpm (56.85 seconds elapsed during race) |
|---|---|
| Race Start | December 23, 2021 9:26:04pm UTC |
| Race Finish | December 23, 2021 9:27:01pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. noematic (90.15 wpm) |
| Accuracy | 98.0% |
| Points | 95.97 |
| 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. |