View Pit Stop page for race #257 by tuesday404 — Ghost race
View profile for tuesday (tuesday404)
| Official speed | 60.55 wpm (87.20 seconds elapsed during race) |
|---|---|
| Race Start | June 1, 2021 10:11:32pm UTC |
| Race Finish | June 1, 2021 10:12:59pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. otissistrunk1 (104.06 wpm) 4. exilereject (60.05 wpm) |
| Accuracy | 93.0% |
| Points | 62.57 |
| 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. |