View Pit Stop page for race #228 by theamasianasian — Ghost race
View profile for Aidan (theamasianasian)
| Official speed | 69.85 wpm (75.59 seconds elapsed during race) |
|---|---|
| Race Start | April 28, 2022 9:28:56pm UTC |
| Race Finish | April 28, 2022 9:30:12pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. caaakeeey (78.69 wpm) |
| Accuracy | 95.0% |
| Points | 72.18 |
| 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. |