View Pit Stop page for race #952 by aakime — Ghost race
View profile for Sami (aakime)
| Official speed | 80.46 wpm (65.62 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2021 8:45:19pm UTC |
| Race Finish | April 13, 2021 8:46:24pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. cduong04 (82.68 wpm) |
| Accuracy | 97.0% |
| Points | 83.14 |
| 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. |