View Pit Stop page for race #1655 by maldron — Ghost race
View profile for Illya (maldron)
| Official speed | 73.75 wpm (71.59 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2022 11:20:22pm UTC |
| Race Finish | January 5, 2022 11:21:34pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. bbegg32 (102.04 wpm) 4. ronakkaria (73.61 wpm) 5. montag (72.33 wpm) |
| Accuracy | 98.0% |
| Points | 76.21 |
| 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. |