View Pit Stop page for race #2707 by ericnosarcasm — Ghost race
View profile for Eric (ericnosarcasm)
| Official speed | 59.89 wpm (88.16 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2021 7:13:52pm UTC |
| Race Finish | June 11, 2021 7:15:20pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. smittywerben (72.63 wpm) |
| Accuracy | 93.0% |
| Points | 61.89 |
| 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. |