View Pit Stop page for race #26245 by yesman9527 — Ghost race
View profile for yesman (yesman9527)
| Official speed | 76.28 wpm (69.22 seconds elapsed during race) |
|---|---|
| Race Start | April 10, 2022 3:45:24am UTC |
| Race Finish | April 10, 2022 3:46:33am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. bobman4900 (91.94 wpm) 2. inthe (76.81 wpm) |
| Accuracy | 97.0% |
| Points | 78.82 |
| 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. |