View Pit Stop page for race #416 by ieatdrywall — Ghost race
View profile for no (ieatdrywall)
| Official speed | 66.19 wpm (79.77 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2022 3:01:16pm UTC |
| Race Finish | October 31, 2022 3:02:36pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. dcohen91 (93.69 wpm) 3. surrenderordie (82.62 wpm) |
| Accuracy | 94.0% |
| Points | 68.40 |
| 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. |