View Pit Stop page for race #258 by nunez613 — Ghost race
View profile for nunez613 (nunez613)
| Official speed | 86.58 wpm (60.98 seconds elapsed during race) |
|---|---|
| Race Start | April 8, 2024 8:51:57pm UTC |
| Race Finish | April 8, 2024 8:52:58pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
3. nat221b (91.87 wpm) |
| Accuracy | 97.0% |
| Points | 89.47 |
| 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. |