View Pit Stop page for race #331 by xuanzang44 — Ghost race
View profile for Daniel (xuanzang44)
| Official speed | 85.57 wpm (61.70 seconds elapsed during race) |
|---|---|
| Race Start | August 24, 2021 11:57:49am UTC |
| Race Finish | August 24, 2021 11:58:51am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. kenivia (86.70 wpm) |
| Accuracy | 96.0% |
| Points | 88.43 |
| 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. |