View Pit Stop page for race #18 by pluffin_ — Ghost race
View profile for Jus (pluffin_)
| Official speed | 84.27 wpm (62.66 seconds elapsed during race) |
|---|---|
| Race Start | March 24, 2021 5:07:31am UTC |
| Race Finish | March 24, 2021 5:08:34am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. 47sappy (87.07 wpm) |
| Accuracy | 97.0% |
| Points | 87.08 |
| 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. |