View Pit Stop page for race #3208 by julius1331 — Ghost race
View profile for Hello (julius1331)
| Official speed | 77.34 wpm (68.27 seconds elapsed during race) |
|---|---|
| Race Start | November 15, 2021 4:50:17am UTC |
| Race Finish | November 15, 2021 4:51:25am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. willierocknroll (62.17 wpm) |
| Accuracy | 97.0% |
| Points | 79.92 |
| 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. |