View Pit Stop page for race #33 by jolidi — Ghost race
View profile for Sl4yh4ck3r (jolidi)
| Official speed | 77.33 wpm (68.28 seconds elapsed during race) |
|---|---|
| Race Start | March 28, 2021 7:09:32pm UTC |
| Race Finish | March 28, 2021 7:10:40pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. skeef79 (95.48 wpm) 4. lennyboy1506 (56.89 wpm) |
| Accuracy | 96.0% |
| Points | 79.91 |
| 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. |