View Pit Stop page for race #513 by ix4l19 — Ghost race
View profile for ix4l (ix4l19)
| Official speed | 59.22 wpm (89.16 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2021 2:15:38pm UTC |
| Race Finish | July 15, 2021 2:17:07pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. mm_food (81.49 wpm) |
| Accuracy | 96.0% |
| Points | 61.19 |
| 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. |