View Pit Stop page for race #1624 by darrrrrrr — Ghost race
View profile for Darren (darrrrrrr)
| Official speed | 84.43 wpm (62.54 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2022 5:16:05pm UTC |
| Race Finish | June 21, 2022 5:17:08pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. aji3 (77.34 wpm) |
| Accuracy | 98.0% |
| Points | 87.25 |
| 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. |