View Pit Stop page for race #2104 by f1_racer_car — Ghost race
View profile for f1_racer (f1_racer_car)
| Official speed | 76.05 wpm (69.43 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2021 4:58:03am UTC |
| Race Finish | May 21, 2021 4:59:13am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. deccazz (85.75 wpm) 3. the_witcher (64.04 wpm) |
| Accuracy | 98.0% |
| Points | 78.59 |
| 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. |