View Pit Stop page for race #3755 by michdaevinci — Ghost race
View profile for Mich (michdaevinci)
| Official speed | 75.72 wpm (69.73 seconds elapsed during race) |
|---|---|
| Race Start | April 13, 2021 2:50:51pm UTC |
| Race Finish | April 13, 2021 2:52:00pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. basawasa (73.63 wpm) 3. g3trekt (67.37 wpm) |
| Accuracy | 97.0% |
| Points | 78.25 |
| 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. |