View Pit Stop page for race #258 by ronkthedonk — Ghost race
View profile for Ronk (ronkthedonk)
| Official speed | 59.60 wpm (88.59 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2022 6:39:52pm UTC |
| Race Finish | February 5, 2022 6:41:20pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
4. df__ (62.74 wpm) |
| Accuracy | 94.0% |
| Points | 61.59 |
| 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. |