View Pit Stop page for race #3323 by yacine77 — Ghost race
View profile for jason (yacine77)
| Official speed | 68.15 wpm (77.48 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2021 9:23:26pm UTC |
| Race Finish | July 10, 2021 9:24:44pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
4. mrgarfield12 (61.42 wpm) |
| Accuracy | 96.0% |
| Points | 70.43 |
| 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. |