View Pit Stop page for race #198 by taylor_1121 — Ghost race
View profile for Taylor (taylor_1121)
| Official speed | 67.81 wpm (77.86 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2021 1:32:06am UTC |
| Race Finish | September 30, 2021 1:33:23am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. kailhreds (77.55 wpm) |
| Accuracy | 94.0% |
| Points | 70.07 |
| 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. |