View Pit Stop page for race #18895 by mairzydoats_mason — Ghost race
View profile for mairzydoats_mason (mairzydoats_mason)
| Official speed | 88.86 wpm (59.42 seconds elapsed during race) |
|---|---|
| Race Start | June 25, 2021 4:05:20pm UTC |
| Race Finish | June 25, 2021 4:06:19pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. scdwcd (96.92 wpm) 3. zexcel (85.99 wpm) |
| Accuracy | 99.0% |
| Points | 91.82 |
| 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. |