View Pit Stop page for race #6220 by megdal02 — Ghost race
View profile for Martin (megdal02)
| Official speed | 86.48 wpm (61.05 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2023 8:09:00am UTC |
| Race Finish | March 17, 2023 8:10:02am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. deskripper (129.69 wpm) |
| Accuracy | 95.0% |
| Points | 89.36 |
| 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. |