View Pit Stop page for race #102 by mango_mango_mango — Ghost race
View profile for help (mango_mango_mango)
| Official speed | 87.84 wpm (60.11 seconds elapsed during race) |
|---|---|
| Race Start | January 4, 2021 2:48:18am UTC |
| Race Finish | January 4, 2021 2:49:18am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. 17maxklivans (100.90 wpm) 3. doquannnn (82.13 wpm) 4. kittipot1 (71.40 wpm) |
| Accuracy | 97.0% |
| Points | 90.77 |
| 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. |