View Pit Stop page for race #259 by adrintoul — Ghost race
View profile for KotaDota (adrintoul)
| Official speed | 90.93 wpm (58.07 seconds elapsed during race) |
|---|---|
| Race Start | August 15, 2022 1:26:38pm UTC |
| Race Finish | August 15, 2022 1:27:36pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. oniichan69 (88.59 wpm) |
| Accuracy | 99.0% |
| Points | 93.96 |
| 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. |