View Pit Stop page for race #3301 by wmwmwmwm — Ghost race
View profile for Bob (wmwmwmwm)
Official speed | 69.98 wpm (75.45 seconds elapsed during race) |
---|---|
Race Start | June 28, 2021 3:56:49pm UTC |
Race Finish | June 28, 2021 3:58:04pm UTC |
Outcome | No win (5 of 5) |
Opponents |
1. brixson (107.25 wpm) 2. sofia1123 (76.75 wpm) 3. juswawawawawa (72.22 wpm) 4. kcufotemoc1234_ (70.26 wpm) |
Accuracy | 96.0% |
Points | 72.32 |
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. |