View Pit Stop page for race #579 by ceptallan — Ghost race
View profile for Allan (ceptallan)
| Official speed | 81.82 wpm (64.53 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2022 2:15:22pm UTC |
| Race Finish | May 12, 2022 2:16:26pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. vetlebg (87.15 wpm) 4. workman04 (79.93 wpm) |
| Accuracy | 97.0% |
| Points | 84.55 |
| 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. |