View Pit Stop page for race #3150 by karayicki — Ghost race
View profile for Robert (karayicki)
| Official speed | 69.54 wpm (75.93 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2021 4:47:22am UTC |
| Race Finish | June 21, 2021 4:48:38am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. imhidayat (100.73 wpm) |
| Accuracy | 95.0% |
| Points | 71.86 |
| 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. |