View Pit Stop page for race #2640 by drybones41 — Ghost race
View profile for Kiito (drybones41)
| Official speed | 85.54 wpm (61.73 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2022 2:05:05pm UTC |
| Race Finish | May 12, 2022 2:06:07pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. melvin101 (76.00 wpm) |
| Accuracy | 98.0% |
| Points | 88.39 |
| 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. |