View Pit Stop page for race #2019 by ggzl1998 — Ghost race
View profile for gab (ggzl1998)
| Official speed | 98.26 wpm (53.74 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2021 7:56:37am UTC |
| Race Finish | October 14, 2021 7:57:31am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. vixt (99.60 wpm) |
| Accuracy | 97.0% |
| Points | 101.54 |
| 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. |