View Pit Stop page for race #1126 by yellowblankets — Ghost race
View profile for Eric (yellowblankets)
| Official speed | 70.07 wpm (75.35 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2021 5:28:54am UTC |
| Race Finish | September 17, 2021 5:30:10am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. danvictor321 (87.36 wpm) |
| Accuracy | 96.0% |
| Points | 72.41 |
| 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. |