View Pit Stop page for race #335 by kratzuli — Ghost race
View profile for Kratzuli (kratzuli)
| Official speed | 79.72 wpm (66.23 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2021 8:34:03am UTC |
| Race Finish | January 20, 2021 8:35:09am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. greenmantis (99.21 wpm) |
| Accuracy | 96.0% |
| Points | 82.38 |
| 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. |