View Pit Stop page for race #480 by mike_shen — Ghost race
View profile for Mike (mike_shen)
| Official speed | 82.69 wpm (63.85 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2021 11:49:31pm UTC |
| Race Finish | May 24, 2021 11:50:35pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. schmiddison (116.49 wpm) 2. boom_51 (98.06 wpm) 4. daddyjack (85.66 wpm) |
| Accuracy | 98.0% |
| Points | 85.45 |
| 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. |