View Pit Stop page for race #4183 by zwiebelmett — Ghost race
View profile for Daniel (zwiebelmett)
| Official speed | 64.72 wpm (81.58 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2023 9:14:44am UTC |
| Race Finish | April 17, 2023 9:16:06am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. giftedotter (111.48 wpm) 4. asadjani (60.59 wpm) |
| Accuracy | 97.0% |
| Points | 66.88 |
| 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. |