View Pit Stop page for race #2378 by xwang4 — Ghost race
View profile for Wayne (xwang4)
| Official speed | 85.87 wpm (61.49 seconds elapsed during race) |
|---|---|
| Race Start | December 23, 2021 2:23:05pm UTC |
| Race Finish | December 23, 2021 2:24:07pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. eran_raviv (62.51 wpm) |
| Accuracy | 97.0% |
| Points | 88.73 |
| 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. |