View Pit Stop page for race #2110 by minaricano — Ghost race
View profile for Minaricano (minaricano)
| Official speed | 72.39 wpm (72.94 seconds elapsed during race) |
|---|---|
| Race Start | April 11, 2021 3:03:55pm UTC |
| Race Finish | April 11, 2021 3:05:08pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. martiul (85.74 wpm) |
| Accuracy | 96.0% |
| Points | 74.81 |
| 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. |