View Pit Stop page for race #114 by _aquafortis_ — Ghost race
View profile for _AquaFortis_ (_aquafortis_)
| Official speed | 73.61 wpm (71.73 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2022 12:27:52pm UTC |
| Race Finish | May 19, 2022 12:29:03pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. kainetic (76.49 wpm) 3. kingdomfight (65.15 wpm) |
| Accuracy | 97.0% |
| Points | 76.06 |
| 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. |