View Pit Stop page for race #2392 by isayuno — Ghost race
View profile for Juan (isayuno)
| Official speed | 76.42 wpm (69.09 seconds elapsed during race) |
|---|---|
| Race Start | March 1, 2021 4:54:47pm UTC |
| Race Finish | March 1, 2021 4:55:56pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. masoncolemak (74.19 wpm) 4. adham123 (70.47 wpm) 5. waelve (56.98 wpm) |
| Accuracy | 96.0% |
| Points | 78.96 |
| 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. |