View Pit Stop page for race #554 by tbj77 — Ghost race
View profile for tbj77 (tbj77)
| Official speed | 57.83 wpm (91.30 seconds elapsed during race) |
|---|---|
| Race Start | November 7, 2021 2:21:14am UTC |
| Race Finish | November 7, 2021 2:22:45am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. elmordo (71.36 wpm) 2. densetsunobattousai (59.73 wpm) |
| Accuracy | 95.0% |
| Points | 59.75 |
| 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. |