View Pit Stop page for race #5501 by spritly — Ghost race
View profile for Spritly (spritly)
| Official speed | 77.25 wpm (68.35 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2021 10:29:45pm UTC |
| Race Finish | July 16, 2021 10:30:54pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. _dadstype_ (62.88 wpm) |
| Accuracy | 96.0% |
| Points | 79.82 |
| 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. |