View Pit Stop page for race #232 by mem2000 — Ghost race
View profile for Jesse (mem2000)
| Official speed | 86.05 wpm (61.36 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2023 5:16:38pm UTC |
| Race Finish | January 5, 2023 5:17:39pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. shinigami25 (69.52 wpm) |
| Accuracy | 98.0% |
| Points | 88.92 |
| 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. |