View Pit Stop page for race #2222 by zerogly — Ghost race
View profile for clarence (zerogly)
| Official speed | 77.01 wpm (68.56 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2021 2:23:03pm UTC |
| Race Finish | September 11, 2021 2:24:11pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. supermug (87.21 wpm) 2. charaka (86.69 wpm) |
| Accuracy | 98.0% |
| Points | 79.58 |
| 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. |