View Pit Stop page for race #117 by giaca — Ghost race
View profile for G1ac4 (giaca)
| Official speed | 76.03 wpm (69.45 seconds elapsed during race) |
|---|---|
| Race Start | January 13, 2022 9:27:26am UTC |
| Race Finish | January 13, 2022 9:28:36am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. maltinyu (60.37 wpm) |
| Accuracy | 97.0% |
| Points | 78.57 |
| 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. |