View Pit Stop page for race #221 by kkobukchipp — Ghost race
View profile for kkobuk (kkobukchipp)
| Official speed | 72.59 wpm (72.74 seconds elapsed during race) |
|---|---|
| Race Start | November 27, 2021 5:11:29am UTC |
| Race Finish | November 27, 2021 5:12:42am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. inneedofname (83.74 wpm) 2. akgd (81.91 wpm) |
| Accuracy | 96.0% |
| Points | 75.00 |
| 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. |