View Pit Stop page for race #50 by zcrates66 — Ghost race
View profile for Zach (zcrates66)
| Official speed | 75.57 wpm (69.87 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2021 9:49:12pm UTC |
| Race Finish | January 25, 2021 9:50:22pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. 5000600 (109.38 wpm) |
| Accuracy | 96.0% |
| Points | 78.09 |
| 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. |