View Pit Stop page for race #921 by anthonyjshuey — Ghost race
View profile for Anthony S. (anthonyjshuey)
Official speed | 77.75 wpm (67.91 seconds elapsed during race) |
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Race Start | July 7, 2021 2:35:59am UTC |
Race Finish | July 7, 2021 2:37:07am UTC |
Outcome | No win (4 of 5) |
Opponents |
2. francisx2co (84.86 wpm) 3. lapampara69 (83.90 wpm) |
Accuracy | 96.0% |
Points | 80.34 |
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. |