View Pit Stop page for race #4027 by yamajac — Ghost race
View profile for Yamajac (yamajac)
Official speed | 110.68 wpm (47.71 seconds elapsed during race) |
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Race Start | May 8, 2021 8:03:18pm UTC |
Race Finish | May 8, 2021 8:04:06pm UTC |
Outcome | No win (3 of 5) |
Opponents |
1. clickk (114.19 wpm) 2. helicopter123 (111.93 wpm) 4. swimmerpenguin (93.85 wpm) |
Accuracy | 97.0% |
Points | 114.36 |
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. |