View Pit Stop page for race #262 by chrisbern — Ghost race
View profile for Chris (chrisbern)
| Official speed | 76.71 wpm (68.83 seconds elapsed during race) |
|---|---|
| Race Start | October 19, 2020 3:27:54pm UTC |
| Race Finish | October 19, 2020 3:29:03pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. redsondude (84.32 wpm) 2. nathankurz91 (82.14 wpm) |
| Accuracy | 96.0% |
| Points | 79.27 |
| 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. |