View Pit Stop page for race #929 by _dadstype_ — Ghost race
View profile for Darth (_dadstype_)
| Official speed | 62.88 wpm (83.97 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2021 10:29:45pm UTC |
| Race Finish | July 16, 2021 10:31:09pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. spritly (77.25 wpm) |
| Accuracy | 94.0% |
| Points | 64.98 |
| 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. |