View Pit Stop page for race #491 by dooule — Ghost race
View profile for ryan (dooule)
| Official speed | 128.63 wpm (41.05 seconds elapsed during race) |
|---|---|
| Race Start | July 14, 2021 9:23:50pm UTC |
| Race Finish | July 14, 2021 9:24:31pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. nitecyper2 (129.74 wpm) 3. chang1 (105.21 wpm) |
| Accuracy | 98.0% |
| Points | 132.92 |
| 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. |