View Pit Stop page for race #6872 by h4ndeye — Ghost race
View profile for Danny (h4ndeye)
| Official speed | 70.88 wpm (74.49 seconds elapsed during race) |
|---|---|
| Race Start | March 26, 2023 3:58:46am UTC |
| Race Finish | March 26, 2023 4:00:01am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. tato41 (74.11 wpm) |
| Accuracy | 97.0% |
| Points | 73.24 |
| 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. |