View Pit Stop page for race #1142 by freemanc14 — Ghost race
View profile for Freeman_c14 (freemanc14)
| Official speed | 59.50 wpm (88.74 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2021 2:50:53pm UTC |
| Race Finish | April 7, 2021 2:52:22pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. it_was_lag (82.28 wpm) |
| Accuracy | 98.0% |
| Points | 61.48 |
| 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. |