View Pit Stop page for race #419 by vanilo — Ghost race
View profile for Vanilo (vanilo)
| Official speed | 64.66 wpm (81.66 seconds elapsed during race) |
|---|---|
| Race Start | March 21, 2021 5:42:30pm UTC |
| Race Finish | March 21, 2021 5:43:52pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. angelic_devil (104.80 wpm) 3. deverart (82.44 wpm) |
| Accuracy | 96.0% |
| Points | 66.81 |
| 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. |