View Pit Stop page for race #4039 by iduhowpeopledo150wpm — Ghost race
View profile for Bryan (iduhowpeopledo150wpm)
| Official speed | 94.16 wpm (56.07 seconds elapsed during race) |
|---|---|
| Race Start | December 16, 2020 2:39:26am UTC |
| Race Finish | December 16, 2020 2:40:22am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. championtyper (110.05 wpm) |
| Accuracy | 96.0% |
| Points | 97.30 |
| 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. |