View Pit Stop page for race #1366 by dodobunny — Ghost race
View profile for CatShark (dodobunny)
| Official speed | 95.48 wpm (55.30 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2021 12:54:50am UTC |
| Race Finish | June 14, 2021 12:55:45am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. fuolox (110.09 wpm) |
| Accuracy | 98.0% |
| Points | 98.67 |
| 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. |