View Pit Stop page for race #2503 by the_d_legend — Ghost race
View profile for The D Legend (the_d_legend)
| Official speed | 68.85 wpm (76.69 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2021 2:44:52pm UTC |
| Race Finish | April 17, 2021 2:46:08pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. ridicolos (70.85 wpm) |
| Accuracy | 96.0% |
| Points | 71.14 |
| 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. |