View Pit Stop page for race #6828 by nf2z47kvvv8c8ns5 — Ghost race
View profile for NeroveX (nf2z47kvvv8c8ns5)
| Official speed | 86.43 wpm (61.09 seconds elapsed during race) |
|---|---|
| Race Start | July 17, 2023 9:44:31am UTC |
| Race Finish | July 17, 2023 9:45:32am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. kogl_mieko (81.94 wpm) |
| Accuracy | 96.0% |
| Points | 89.31 |
| 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. |