View Pit Stop page for race #1041 by nicoomycousin — Ghost race
View profile for nico (nicoomycousin)
| Official speed | 80.95 wpm (65.23 seconds elapsed during race) |
|---|---|
| Race Start | June 8, 2022 10:13:40am UTC |
| Race Finish | June 8, 2022 10:14:45am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. 99loic (82.58 wpm) |
| Accuracy | 98.0% |
| Points | 83.65 |
| 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. |