View Pit Stop page for race #85 by masab2 — Ghost race
View profile for Masab (masab2)
| Official speed | 77.08 wpm (68.50 seconds elapsed during race) |
|---|---|
| Race Start | July 31, 2022 5:59:09am UTC |
| Race Finish | July 31, 2022 6:00:18am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. chelsie999 (79.11 wpm) |
| Accuracy | 96.0% |
| Points | 79.65 |
| 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. |