View Pit Stop page for race #481 by bennyess — Ghost race
View profile for Benny (bennyess)
| Official speed | 63.83 wpm (82.72 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2021 4:14:40am UTC |
| Race Finish | April 15, 2021 4:16:03am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. izeben (79.95 wpm) |
| Accuracy | 94.0% |
| Points | 65.95 |
| 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. |