View Pit Stop page for race #200 by lazerdude — Ghost race
View profile for the (lazerdude)
| Official speed | 80.80 wpm (65.35 seconds elapsed during race) |
|---|---|
| Race Start | October 25, 2021 11:20:33am UTC |
| Race Finish | October 25, 2021 11:21:38am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. wei9798 (66.48 wpm) |
| Accuracy | 97.0% |
| Points | 83.50 |
| 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. |