View Pit Stop page for race #37 by luckyx77777 — Ghost race
View profile for Lucky (luckyx77777)
| Official speed | 86.06 wpm (61.35 seconds elapsed during race) |
|---|---|
| Race Start | March 30, 2021 1:38:43pm UTC |
| Race Finish | March 30, 2021 1:39:44pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. lordgroovy (74.45 wpm) |
| Accuracy | 96.0% |
| Points | 88.93 |
| 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. |