View Pit Stop page for race #52 by kittkatt24 — Ghost race
View profile for Kitt (kittkatt24)
| Official speed | 62.00 wpm (85.16 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2020 6:56:41pm UTC |
| Race Finish | October 21, 2020 6:58:06pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. sidosido (62.92 wpm) |
| Accuracy | 96.0% |
| Points | 64.06 |
| 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. |