View Pit Stop page for race #2505 by syztyqus — Ghost race
View profile for Josh (syztyqus)
| Official speed | 76.06 wpm (69.42 seconds elapsed during race) |
|---|---|
| Race Start | September 21, 2020 10:32:47pm UTC |
| Race Finish | September 21, 2020 10:33:56pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. sdfdsfsadf (83.49 wpm) |
| Accuracy | 98.0% |
| Points | 78.60 |
| 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. |