View Pit Stop page for race #1034 by pszym — Ghost race
View profile for Pszymek (pszym)
| Official speed | 75.96 wpm (69.51 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2021 9:48:01am UTC |
| Race Finish | December 29, 2021 9:49:10am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. hbhargava (108.92 wpm) 2. milimo_namangala (83.29 wpm) |
| Accuracy | 96.0% |
| Points | 78.50 |
| 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. |