View Pit Stop page for race #79 by franbyron — Ghost race
View profile for Fran (franbyron)
| Official speed | 106.57 wpm (49.54 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2021 5:36:12am UTC |
| Race Finish | July 9, 2021 5:37:02am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. redtoa (78.00 wpm) 4. raale (76.86 wpm) 5. skanda77 (74.19 wpm) |
| Accuracy | 98.0% |
| Points | 110.13 |
| 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. |