View Pit Stop page for race #3809 by nforcer — Ghost race
View profile for Robert (nforcer)
| Official speed | 72.53 wpm (72.80 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2020 1:38:16pm UTC |
| Race Finish | August 9, 2020 1:39:28pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. acadao11 (92.35 wpm) 3. what_what_what (63.93 wpm) |
| Accuracy | 97.0% |
| Points | 74.95 |
| 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. |