View Pit Stop page for race #11367 by 123pythagoras123 — Ghost race
View profile for pythagoras (123pythagoras123)
| Official speed | 68.15 wpm (77.48 seconds elapsed during race) |
|---|---|
| Race Start | April 16, 2021 2:20:27pm UTC |
| Race Finish | April 16, 2021 2:21:44pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. atbash (80.92 wpm) 3. branchedstem (72.16 wpm) 4. yesman9527 (70.88 wpm) |
| Accuracy | 95.0% |
| Points | 70.42 |
| 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. |