View Pit Stop page for race #7702 by changes99 — Ghost race
View profile for ChangeS (changes99)
| Official speed | 88.74 wpm (59.50 seconds elapsed during race) |
|---|---|
| Race Start | November 1, 2022 12:45:48pm UTC |
| Race Finish | November 1, 2022 12:46:48pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. szlesh (88.91 wpm) |
| Accuracy | 98.0% |
| Points | 91.70 |
| 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. |