View Pit Stop page for race #489 by dainese — Ghost race
View profile for Justin (dainese)
| Official speed | 57.38 wpm (92.02 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2021 4:18:36am UTC |
| Race Finish | September 9, 2021 4:20:08am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. earth_chan (78.20 wpm) |
| Accuracy | 96.0% |
| Points | 59.30 |
| 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. |