View Pit Stop page for race #597 by lutjen — Ghost race
View profile for Lutjen (lutjen)
Official speed | 81.69 wpm (64.63 seconds elapsed during race) |
---|---|
Race Start | September 3, 2020 12:03:38pm UTC |
Race Finish | September 3, 2020 12:04:42pm UTC |
Outcome | No win (2 of 5) |
Opponents |
1. mihir1125 (103.42 wpm) 3. iupgrade (78.83 wpm) 4. samuellumm (74.43 wpm) |
Accuracy | 97.0% |
Points | 84.41 |
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. |