View Pit Stop page for race #1290 by joebob1235 — Ghost race
View profile for Kev (joebob1235)
| Official speed | 75.54 wpm (69.90 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2020 5:21:34pm UTC |
| Race Finish | October 5, 2020 5:22:43pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. muzakkiha (85.79 wpm) |
| Accuracy | 95.0% |
| Points | 78.06 |
| 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. |