View Pit Stop page for race #3981 by mings7 — Ghost race
View profile for Ming (mings7)
| Official speed | 73.23 wpm (72.10 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2021 1:44:17pm UTC |
| Race Finish | May 4, 2021 1:45:29pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. milktealia (111.77 wpm) |
| Accuracy | 95.0% |
| Points | 75.67 |
| 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. |