View Pit Stop page for race #9155 by thandschin — Ghost race
View profile for tobias (thandschin)
| Official speed | 80.97 wpm (65.21 seconds elapsed during race) |
|---|---|
| Race Start | January 15, 2022 8:23:05pm UTC |
| Race Finish | January 15, 2022 8:24:10pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. moyoka (90.16 wpm) 3. pbody (76.98 wpm) |
| Accuracy | 97.0% |
| Points | 83.67 |
| 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. |