View Pit Stop page for race #127 by kiwishark1 — Ghost race
View profile for Dan (kiwishark1)
| Official speed | 57.22 wpm (92.28 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2023 6:59:33pm UTC |
| Race Finish | March 15, 2023 7:01:05pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. monkyoo (75.04 wpm) |
| Accuracy | 96.0% |
| Points | 59.13 |
| 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. |