View Pit Stop page for race #1404 by racer_1 — Ghost race
View profile for racer (racer_1)
| Official speed | 71.99 wpm (73.34 seconds elapsed during race) |
|---|---|
| Race Start | February 11, 2021 8:40:08am UTC |
| Race Finish | February 11, 2021 8:41:21am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. aybarrel (75.46 wpm) 3. achyut69 (63.46 wpm) |
| Accuracy | 98.0% |
| Points | 74.39 |
| 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. |