View Pit Stop page for race #23 by gmariet729 — Ghost race
View profile for Gi (gmariet729)
| Official speed | 58.00 wpm (91.03 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2022 3:59:21pm UTC |
| Race Finish | October 6, 2022 4:00:52pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. marchell0 (88.74 wpm) |
| Accuracy | 98.0% |
| Points | 59.94 |
| 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. |