View Pit Stop page for race #1999 by seawardsalmon6 — Ghost race
View profile for Jean (seawardsalmon6)
| Official speed | 85.33 wpm (61.88 seconds elapsed during race) |
|---|---|
| Race Start | November 26, 2021 3:16:13pm UTC |
| Race Finish | November 26, 2021 3:17:15pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. vixt (116.55 wpm) |
| Accuracy | 98.0% |
| Points | 88.17 |
| 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. |