View Pit Stop page for race #79 by activestory — Ghost race
View profile for ActiveStory (activestory)
| Official speed | 85.44 wpm (61.80 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2022 2:10:29am UTC |
| Race Finish | June 1, 2022 2:11:31am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. fool96 (81.27 wpm) |
| Accuracy | 98.0% |
| Points | 88.29 |
| 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. |