View Pit Stop page for race #5820 by aeroagg15 — Ghost race
View profile for aero (aeroagg15)
| Official speed | 82.99 wpm (63.62 seconds elapsed during race) |
|---|---|
| Race Start | December 18, 2022 9:18:00pm UTC |
| Race Finish | December 18, 2022 9:19:04pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. brandenclown (99.81 wpm) |
| Accuracy | 95.0% |
| Points | 85.76 |
| 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. |