View Pit Stop page for race #160 by anguseinstein1 — Ghost race
View profile for Angus (anguseinstein1)
| Official speed | 56.29 wpm (93.80 seconds elapsed during race) |
|---|---|
| Race Start | April 21, 2021 11:39:47pm UTC |
| Race Finish | April 21, 2021 11:41:21pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. hillistine (80.92 wpm) 4. adamjason804 (71.14 wpm) |
| Accuracy | 93.0% |
| Points | 58.16 |
| 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. |