View Pit Stop page for race #455 by properplacement31 — Ghost race
View profile for Ryan (properplacement31)
| Official speed | 81.70 wpm (64.63 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2022 10:57:35am UTC |
| Race Finish | June 25, 2022 10:58:40am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. nioprosc (97.47 wpm) 2. blulb (92.69 wpm) |
| Accuracy | 96.0% |
| Points | 84.42 |
| 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. |