View Pit Stop page for race #354 by natcard — Ghost race
View profile for Natalie (natcard)
| Official speed | 85.54 wpm (61.73 seconds elapsed during race) |
|---|---|
| Race Start | November 23, 2021 11:43:57pm UTC |
| Race Finish | November 23, 2021 11:44:58pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. captaincapitalism (87.58 wpm) 2. theodosis_aga (86.57 wpm) |
| Accuracy | 97.0% |
| 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. |