View Pit Stop page for race #594 by enelpriest — Ghost race
View profile for Holden (enelpriest)
| Official speed | 67.93 wpm (77.73 seconds elapsed during race) |
|---|---|
| Race Start | June 12, 2021 4:13:48pm UTC |
| Race Finish | June 12, 2021 4:15:05pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. l3hargav (77.88 wpm) |
| Accuracy | 96.0% |
| Points | 70.20 |
| 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. |