View Pit Stop page for race #5921 by kuronkuu — Ghost race
View profile for Kyle (kuronkuu)
| Official speed | 70.41 wpm (74.99 seconds elapsed during race) |
|---|---|
| Race Start | January 16, 2021 9:55:21pm UTC |
| Race Finish | January 16, 2021 9:56:36pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ilikfunky7 (73.37 wpm) |
| Accuracy | 96.0% |
| Points | 72.76 |
| 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. |