View Pit Stop page for race #679 by shunkakinoki — Ghost race
View profile for Shun (shunkakinoki)
| Official speed | 75.55 wpm (69.89 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2023 10:55:17pm UTC |
| Race Finish | June 30, 2023 10:56:27pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. dcohen91 (87.34 wpm) |
| Accuracy | 95.0% |
| Points | 78.07 |
| 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. |