View Pit Stop page for race #690 by flah_zwou — Ghost race
View profile for Flarefin (flah_zwou)
| Official speed | 77.42 wpm (68.20 seconds elapsed during race) |
|---|---|
| Race Start | June 7, 2022 5:16:16pm UTC |
| Race Finish | June 7, 2022 5:17:24pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. humayunhassan69 (87.17 wpm) 2. kaiten2005 (80.89 wpm) |
| Accuracy | 95.0% |
| Points | 80.00 |
| 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. |