View Pit Stop page for race #618 by adela29 — Ghost race
View profile for Adéla (adela29)
| Official speed | 95.11 wpm (55.51 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2022 7:20:55pm UTC |
| Race Finish | October 2, 2022 7:21:51pm UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. andreadas (134.31 wpm) |
| Accuracy | 98.0% |
| Points | 98.28 |
| 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. |