View Pit Stop page for race #4203 by zdaniel02_ — Ghost race
View profile for Daniel (zdaniel02_)
| Official speed | 80.62 wpm (65.49 seconds elapsed during race) |
|---|---|
| Race Start | April 6, 2021 10:15:27am UTC |
| Race Finish | April 6, 2021 10:16:33am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. jbooster (84.26 wpm) |
| Accuracy | 96.0% |
| Points | 83.31 |
| 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. |