View Pit Stop page for race #202 by sas_1100 — Ghost race
View profile for abatt (sas_1100)
| Official speed | 70.23 wpm (75.18 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2021 5:43:52am UTC |
| Race Finish | May 18, 2021 5:45:07am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ballsinyourface (72.27 wpm) 3. kpoke (67.14 wpm) 4. cobber_tv (59.33 wpm) |
| Accuracy | 95.0% |
| Points | 72.57 |
| 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. |