View Pit Stop page for race #651 by hang179 — Ghost race
View profile for Hang (hang179)
| Official speed | 95.39 wpm (55.35 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2023 7:11:49pm UTC |
| Race Finish | September 19, 2023 7:12:44pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. adam_ehab (82.47 wpm) |
| Accuracy | 97.0% |
| Points | 98.57 |
| 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. |