View Pit Stop page for race #3324 by trisywc — Ghost race
View profile for tris (trisywc)
| Official speed | 72.47 wpm (72.86 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2021 2:52:54pm UTC |
| Race Finish | June 18, 2021 2:54:07pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. williamhough (75.77 wpm) 4. kcufotemoc1234_ (60.33 wpm) |
| Accuracy | 97.0% |
| Points | 74.89 |
| 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. |