View Pit Stop page for race #156 by r_miller3 — Ghost race
View profile for Robert (r_miller3)
| Official speed | 72.88 wpm (72.45 seconds elapsed during race) |
|---|---|
| Race Start | March 10, 2021 10:03:46pm UTC |
| Race Finish | March 10, 2021 10:04:59pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. questionablechoices (102.99 wpm) |
| Accuracy | 96.0% |
| Points | 75.31 |
| 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. |