View Pit Stop page for race #7225 by gigadelic — Ghost race
View profile for Kai (gigadelic)
| Official speed | 80.03 wpm (65.98 seconds elapsed during race) |
|---|---|
| Race Start | February 10, 2021 11:05:20am UTC |
| Race Finish | February 10, 2021 11:06:26am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. evelyn_mh (60.05 wpm) |
| Accuracy | 96.0% |
| Points | 82.70 |
| 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. |