View Pit Stop page for race #148 by rcvroom — Ghost race
View profile for Shawn (rcvroom)
| Official speed | 73.80 wpm (71.54 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2021 4:35:25pm UTC |
| Race Finish | January 20, 2021 4:36:37pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. tdsar102094 (66.35 wpm) |
| Accuracy | 97.0% |
| Points | 76.26 |
| 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. |