View Pit Stop page for race #283 by davidg707 — Ghost race
View profile for David (davidg707)
| Official speed | 72.02 wpm (73.31 seconds elapsed during race) |
|---|---|
| Race Start | June 15, 2020 2:15:45am UTC |
| Race Finish | June 15, 2020 2:16:58am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. lemoninapie (95.02 wpm) 2. azheng (84.82 wpm) |
| Accuracy | 97.0% |
| Points | 74.42 |
| 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. |