View Pit Stop page for race #3589 by tockenjocke — Ghost race
View profile for Tocke (tockenjocke)
| Official speed | 73.02 wpm (72.31 seconds elapsed during race) |
|---|---|
| Race Start | March 7, 2021 8:57:07pm UTC |
| Race Finish | March 7, 2021 8:58:20pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. rosyport (106.66 wpm) 2. stringtype (101.76 wpm) |
| Accuracy | 94.0% |
| Points | 75.46 |
| 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. |