View Pit Stop page for race #22969 by qwerty80801 — Ghost race
View profile for Qwerty (qwerty80801)
| Official speed | 88.69 wpm (59.53 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2021 7:35:33pm UTC |
| Race Finish | July 9, 2021 7:36:32pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. scraex (84.46 wpm) |
| Accuracy | 99.0% |
| Points | 91.65 |
| 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. |