View Pit Stop page for race #4634 by victo_sn — Ghost race
View profile for Victo (victo_sn)
| Official speed | 75.00 wpm (70.40 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2021 10:45:51am UTC |
| Race Finish | March 7, 2021 10:47:01am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. bujkata (82.86 wpm) |
| Accuracy | 95.0% |
| Points | 77.50 |
| 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. |