View Pit Stop page for race #711 by kcufotemoc1234_ — Ghost race
View profile for KCUFOTEMOC (kcufotemoc1234_)
| Official speed | 60.33 wpm (87.52 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2021 2:52:54pm UTC |
| Race Finish | June 18, 2021 2:54:22pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. williamhough (75.77 wpm) 2. trisywc (72.47 wpm) |
| Accuracy | 95.0% |
| Points | 62.34 |
| 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. |