View Pit Stop page for race #321 by dyslexic_nababa — Ghost race
View profile for Dyslexic Nababa (dyslexic_nababa)
| Official speed | 67.90 wpm (77.76 seconds elapsed during race) |
|---|---|
| Race Start | February 21, 2021 8:51:27am UTC |
| Race Finish | February 21, 2021 8:52:45am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. rutzzz (94.04 wpm) 2. slethron (76.52 wpm) 3. jokistyle (73.92 wpm) 5. ashesofturquoise (64.86 wpm) |
| Accuracy | 94.0% |
| Points | 70.16 |
| 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. |