View Pit Stop page for race #3581 by mik_apollyon — Ghost race
View profile for Apollyon (mik_apollyon)
| Official speed | 89.47 wpm (59.01 seconds elapsed during race) |
|---|---|
| Race Start | July 2, 2023 8:40:40am UTC |
| Race Finish | July 2, 2023 8:41:39am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. collinc_216 (103.91 wpm) 3. abishiek_12 (85.57 wpm) |
| Accuracy | 97.0% |
| Points | 92.46 |
| 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. |