View Pit Stop page for race #12854 by romino — Ghost race
View profile for Romi (romino)
| Official speed | 74.30 wpm (71.06 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2020 4:16:02pm UTC |
| Race Finish | September 19, 2020 4:17:13pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. jasonho25 (97.04 wpm) 2. straightupluck (91.66 wpm) 5. leftovericecream (58.53 wpm) |
| Accuracy | 98.0% |
| Points | 76.77 |
| 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. |