View Pit Stop page for race #428 by mac123456 — Ghost race
View profile for Mac (mac123456)
| Official speed | 74.22 wpm (71.14 seconds elapsed during race) |
|---|---|
| Race Start | December 21, 2021 3:15:56am UTC |
| Race Finish | December 21, 2021 3:17:07am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. bupsterwavelength (100.20 wpm) 2. workbean (77.70 wpm) |
| Accuracy | 95.0% |
| Points | 76.70 |
| 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. |