View Pit Stop page for race #1637 by nabeelz — Ghost race
View profile for Nabeel (nabeelz)
| Official speed | 70.01 wpm (75.42 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2022 3:28:24pm UTC |
| Race Finish | March 29, 2022 3:29:39pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. dirtysouth (81.86 wpm) |
| Accuracy | 95.0% |
| Points | 72.34 |
| 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. |