View Pit Stop page for race #1084 by ellemo — Ghost race
View profile for flair (ellemo)
| Official speed | 72.93 wpm (72.40 seconds elapsed during race) |
|---|---|
| Race Start | August 5, 2022 8:55:35am UTC |
| Race Finish | August 5, 2022 8:56:48am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. doc283 (83.32 wpm) |
| Accuracy | 98.0% |
| Points | 75.36 |
| 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. |