View Pit Stop page for race #4624 by keifermatthew — Ghost race
View profile for Membrane69 (keifermatthew)
| Official speed | 89.95 wpm (58.70 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2021 8:48:05am UTC |
| Race Finish | September 19, 2021 8:49:04am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. sebtsch (79.63 wpm) 3. xquyen (78.50 wpm) |
| Accuracy | 98.0% |
| Points | 92.95 |
| 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. |