View Pit Stop page for race #687 by pizzatyper23 — Ghost race
View profile for Robert (pizzatyper23)
| Official speed | 74.51 wpm (70.86 seconds elapsed during race) |
|---|---|
| Race Start | August 28, 2021 5:54:47pm UTC |
| Race Finish | August 28, 2021 5:55:58pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. jake_tyler (92.32 wpm) 4. berry_blue (68.08 wpm) |
| Accuracy | 97.0% |
| Points | 76.99 |
| 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. |