View Pit Stop page for race #555 by littlesailor123 — Ghost race
View profile for Little (littlesailor123)
| Official speed | 59.61 wpm (88.58 seconds elapsed during race) |
|---|---|
| Race Start | January 14, 2021 10:34:25pm UTC |
| Race Finish | January 14, 2021 10:35:54pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. ferenco (77.95 wpm) |
| Accuracy | 97.0% |
| Points | 61.59 |
| 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. |