View Pit Stop page for race #363 by bendoverr05 — Ghost race
View profile for ben (bendoverr05)
| Official speed | 55.32 wpm (95.44 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2021 6:35:12pm UTC |
| Race Finish | August 5, 2021 6:36:47pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. melotea (71.17 wpm) |
| Accuracy | 96.0% |
| Points | 57.16 |
| 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. |