View Pit Stop page for race #2883 by raven520 — Ghost race
View profile for dulguun (raven520)
| Official speed | 73.39 wpm (71.94 seconds elapsed during race) |
|---|---|
| Race Start | December 31, 2020 12:44:38am UTC |
| Race Finish | December 31, 2020 12:45:50am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. georgek10 (75.43 wpm) |
| Accuracy | 95.0% |
| Points | 75.84 |
| 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. |