View Pit Stop page for race #178 by stefanman125 — Ghost race
View profile for Stefan🐇 (stefanman125)
| Official speed | 73.14 wpm (72.19 seconds elapsed during race) |
|---|---|
| Race Start | September 24, 2021 7:41:44pm UTC |
| Race Finish | September 24, 2021 7:42:56pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. mw2t (99.65 wpm) |
| Accuracy | 97.0% |
| Points | 75.58 |
| 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. |