View Pit Stop page for race #2669 by georgecatalin — Ghost race
View profile for Catalin (georgecatalin)
Official speed | 75.13 wpm (70.28 seconds elapsed during race) |
---|---|
Race Start | November 19, 2022 3:18:32pm UTC |
Race Finish | November 19, 2022 3:19:42pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. englishassignment (98.87 wpm) 4. qu63y (73.50 wpm) |
Accuracy | 95.0% |
Points | 77.64 |
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. |