View Pit Stop page for race #4904 by spritly — Ghost race
View profile for Spritly (spritly)
| Official speed | 69.82 wpm (75.62 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2021 1:11:03pm UTC |
| Race Finish | May 7, 2021 1:12:19pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. enjdusan (73.15 wpm) 3. mrmeerkat (72.32 wpm) |
| Accuracy | 94.0% |
| Points | 72.14 |
| 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. |