View Pit Stop page for race #632 by dkssk08 — Ghost race
View profile for Anna (dkssk08)
| Official speed | 89.12 wpm (59.25 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2023 3:16:29pm UTC |
| Race Finish | January 27, 2023 3:17:28pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ray_wells (110.65 wpm) |
| Accuracy | 97.0% |
| Points | 92.09 |
| 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. |