View Pit Stop page for race #2170 by get_hyped20 — Ghost race
View profile for Andrew (get_hyped20)
| Official speed | 82.01 wpm (64.38 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2021 1:02:01am UTC |
| Race Finish | February 8, 2021 1:03:05am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. xcrafters (95.37 wpm) 2. doticu (89.13 wpm) |
| Accuracy | 98.0% |
| Points | 84.75 |
| 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. |