View Pit Stop page for race #6099 by dmei0676 — Ghost race
View profile for Daveshepherd (dmei0676)
| Official speed | 73.92 wpm (71.43 seconds elapsed during race) |
|---|---|
| Race Start | July 11, 2022 11:15:53pm UTC |
| Race Finish | July 11, 2022 11:17:04pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. tactualdwarf (77.42 wpm) 3. sharkychompers (70.03 wpm) |
| Accuracy | 97.0% |
| Points | 76.38 |
| 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. |