View Pit Stop page for race #3287 by scylla1 — Ghost race
View profile for Nic (scylla1)
| Official speed | 98.21 wpm (53.76 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2021 8:34:14am UTC |
| Race Finish | January 25, 2021 8:35:08am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
3. sidm (89.74 wpm) |
| Accuracy | 98.0% |
| Points | 101.49 |
| 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. |