View Pit Stop page for race #3900 by ntuanson97 — Ghost race
View profile for Andree (ntuanson97)
| Official speed | 80.44 wpm (65.64 seconds elapsed during race) |
|---|---|
| Race Start | August 9, 2021 6:50:57pm UTC |
| Race Finish | August 9, 2021 6:52:02pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. walfare_12 (82.31 wpm) 4. letientai299 (69.45 wpm) |
| Accuracy | 97.0% |
| Points | 83.12 |
| 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. |