View Pit Stop page for race #2128 by avillarreal14 — Ghost race
View profile for Andres (avillarreal14)
| Official speed | 84.67 wpm (62.36 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2021 10:24:51pm UTC |
| Race Finish | August 5, 2021 10:25:53pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jerryr5279 (90.90 wpm) 4. mlewis2018 (70.95 wpm) |
| Accuracy | 98.0% |
| Points | 87.49 |
| 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. |