View Pit Stop page for race #2720 by dyer500 — Ghost race
View profile for Dyer_Colemak (dyer500)
| Official speed | 79.69 wpm (66.26 seconds elapsed during race) |
|---|---|
| Race Start | June 13, 2022 3:18:52pm UTC |
| Race Finish | June 13, 2022 3:19:59pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. vetlebg (93.98 wpm) 2. sanjisan (84.51 wpm) |
| Accuracy | 96.0% |
| Points | 82.35 |
| 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. |