View Pit Stop page for race #1695 by henzolo — Ghost race
View profile for henry 🎩 (henzolo)
| Official speed | 100.50 wpm (52.54 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2021 4:14:52pm UTC |
| Race Finish | August 5, 2021 4:15:45pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. lithox2 (127.64 wpm) 2. thesabe (108.97 wpm) 3. dkbrk (101.00 wpm) 5. eye100 (98.92 wpm) |
| Accuracy | 96.0% |
| Points | 103.85 |
| 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. |