View Pit Stop page for race #1395 by koskos — Ghost race
View profile for Underscores4Fun (koskos)
| Official speed | 65.63 wpm (80.45 seconds elapsed during race) |
|---|---|
| Race Start | September 20, 2021 9:06:20pm UTC |
| Race Finish | September 20, 2021 9:07:41pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. lackhammer (92.82 wpm) 2. dziobak (83.71 wpm) |
| Accuracy | 97.0% |
| Points | 67.81 |
| 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. |