View Pit Stop page for race #64 by stupididiot9 — Ghost race
View profile for Stupid (stupididiot9)
| Official speed | 73.03 wpm (72.30 seconds elapsed during race) |
|---|---|
| Race Start | November 2, 2021 11:33:23am UTC |
| Race Finish | November 2, 2021 11:34:35am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. andrree (60.48 wpm) |
| Accuracy | 95.0% |
| Points | 75.47 |
| 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. |