View Pit Stop page for race #2951 by skippy9 — Ghost race
View profile for Skippy (skippy9)
| Official speed | 98.20 wpm (53.77 seconds elapsed during race) |
|---|---|
| Race Start | October 11, 2022 6:52:33pm UTC |
| Race Finish | October 11, 2022 6:53:27pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. neatrianty (99.57 wpm) |
| Accuracy | 97.0% |
| Points | 101.48 |
| 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. |