View Pit Stop page for race #671 by ptrmai — Ghost race
View profile for Peter (ptrmai)
| Official speed | 73.64 wpm (71.70 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2020 7:34:32am UTC |
| Race Finish | July 10, 2020 7:35:44am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. oreo_os (113.49 wpm) |
| Accuracy | 96.0% |
| Points | 76.09 |
| 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. |