View Pit Stop page for race #10365 by lylehti — Ghost race
View profile for Mehti (lylehti)
| Official speed | 69.92 wpm (75.51 seconds elapsed during race) |
|---|---|
| Race Start | July 29, 2021 12:45:01pm UTC |
| Race Finish | July 29, 2021 12:46:16pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. essencerato (71.15 wpm) 4. vergil_00 (58.22 wpm) |
| Accuracy | 97.0% |
| Points | 72.25 |
| 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. |