View Pit Stop page for race #11115 by ahhhnono — Ghost race
View profile for noturbiz (ahhhnono)
| Official speed | 79.66 wpm (66.28 seconds elapsed during race) |
|---|---|
| Race Start | January 29, 2023 3:23:25pm UTC |
| Race Finish | January 29, 2023 3:24:31pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. tids (92.44 wpm) 2. pereeia (83.47 wpm) |
| Accuracy | 97.0% |
| Points | 82.31 |
| 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. |