View Pit Stop page for race #2182 by blueocta — Ghost race
View profile for thansoooo (blueocta)
| Official speed | 75.49 wpm (69.94 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2022 6:08:13pm UTC |
| Race Finish | April 15, 2022 6:09:23pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. mannymnz (94.07 wpm) |
| Accuracy | 96.0% |
| Points | 78.01 |
| 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. |