View Pit Stop page for race #475 by nico_e — Ghost race
View profile for Nico (nico_e)
| Official speed | 88.80 wpm (59.46 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2021 8:05:05pm UTC |
| Race Finish | March 10, 2021 8:06:05pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. gel4ever (106.06 wpm) |
| Accuracy | 98.0% |
| Points | 91.76 |
| 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. |