View Pit Stop page for race #1780 by siddvader — Ghost race
View profile for sidd (siddvader)
| Official speed | 82.24 wpm (64.20 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2022 11:31:12pm UTC |
| Race Finish | October 12, 2022 11:32:16pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. glassanxiety (79.22 wpm) |
| Accuracy | 95.0% |
| Points | 84.98 |
| 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. |