View Pit Stop page for race #683 by brianrooz — Ghost race
View profile for Brian (brianrooz)
| Official speed | 96.49 wpm (54.72 seconds elapsed during race) |
|---|---|
| Race Start | June 17, 2021 3:17:00am UTC |
| Race Finish | June 17, 2021 3:17:55am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. softaco (100.10 wpm) 3. zethrian (92.73 wpm) |
| Accuracy | 97.0% |
| Points | 99.71 |
| 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. |