View Pit Stop page for race #2585 by ted59 — Ghost race
View profile for squimf (ted59)
| Official speed | 67.55 wpm (78.16 seconds elapsed during race) |
|---|---|
| Race Start | March 24, 2021 9:43:07pm UTC |
| Race Finish | March 24, 2021 9:44:25pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. wompywomp (89.40 wpm) 2. spacedandy (84.80 wpm) 3. eru160 (74.98 wpm) |
| Accuracy | 96.0% |
| Points | 69.80 |
| 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. |