View Pit Stop page for race #5674 by notrabe — Ghost race
View profile for Evan (notrabe)
| Official speed | 75.32 wpm (70.10 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2021 11:22:13pm UTC |
| Race Finish | March 9, 2021 11:23:24pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. fotg_reckless (91.40 wpm) 3. surferdudepr86 (78.51 wpm) |
| Accuracy | 96.0% |
| Points | 77.83 |
| 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. |