View Pit Stop page for race #4943 by cwycindy — Ghost race
View profile for Cindy (cwycindy)
| Official speed | 59.06 wpm (89.40 seconds elapsed during race) |
|---|---|
| Race Start | December 9, 2021 7:47:29am UTC |
| Race Finish | December 9, 2021 7:48:58am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. sam_at_40wpm (72.56 wpm) |
| Accuracy | 96.0% |
| Points | 61.03 |
| 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. |