View Pit Stop page for race #1693 by mellanik — Ghost race
View profile for Mellanik (mellanik)
| Official speed | 83.95 wpm (62.89 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2022 1:26:47pm UTC |
| Race Finish | October 25, 2022 1:27:50pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. vinnico (60.61 wpm) |
| Accuracy | 97.0% |
| Points | 86.74 |
| 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. |