View Pit Stop page for race #1156 by ngerks — Ghost race
View profile for Keagan (ngerks)
| Official speed | 70.19 wpm (75.22 seconds elapsed during race) |
|---|---|
| Race Start | July 7, 2022 11:11:51am UTC |
| Race Finish | July 7, 2022 11:13:07am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
3. lifehacker1 (75.89 wpm) |
| Accuracy | 96.0% |
| Points | 72.53 |
| 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. |