View Pit Stop page for race #6930 by honeyman — Ghost race
View profile for Andrew (honeyman)
| Official speed | 132.55 wpm (39.83 seconds elapsed during race) |
|---|---|
| Race Start | December 1, 2021 4:32:23am UTC |
| Race Finish | December 1, 2021 4:33:02am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. hebibuki (101.57 wpm) |
| Accuracy | 100.0% |
| Points | 136.96 |
| 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. |