View Pit Stop page for race #4282 by rictormidgekin — Ghost race
View profile for Rictor (rictormidgekin)
| Official speed | 89.09 wpm (59.27 seconds elapsed during race) |
|---|---|
| Race Start | June 22, 2022 8:45:24pm UTC |
| Race Finish | June 22, 2022 8:46:23pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
5. hottubstream (84.80 wpm) |
| Accuracy | 97.0% |
| Points | 92.06 |
| 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. |