View Pit Stop page for race #3219 by koujiro — Ghost race
View profile for 光次郎 (koujiro)
| Official speed | 73.29 wpm (72.04 seconds elapsed during race) |
|---|---|
| Race Start | September 23, 2021 3:42:12pm UTC |
| Race Finish | September 23, 2021 3:43:24pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. doo1222 (63.54 wpm) |
| Accuracy | 96.0% |
| Points | 75.73 |
| 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. |