View Pit Stop page for race #9330 by psilva00 — Ghost race
View profile for P. (psilva00)
| Official speed | 82.06 wpm (64.34 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2023 11:47:28pm UTC |
| Race Finish | June 1, 2023 11:48:32pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. tato41 (77.60 wpm) |
| Accuracy | 96.0% |
| Points | 84.79 |
| 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. |