View Pit Stop page for race #3856 by dinoh_sandys — Ghost race
View profile for ACC [99 - 100] (dinoh_sandys)
| Official speed | 81.14 wpm (65.07 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2023 5:27:48am UTC |
| Race Finish | May 13, 2023 5:28:53am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. khizlaw (79.42 wpm) |
| Accuracy | 98.0% |
| Points | 83.85 |
| 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. |