View Pit Stop page for race #4305 by kpoke — Ghost race
View profile for KPoke (kpoke)
| Official speed | 67.14 wpm (78.64 seconds elapsed during race) |
|---|---|
| Race Start | May 18, 2021 5:43:52am UTC |
| Race Finish | May 18, 2021 5:45:11am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ballsinyourface (72.27 wpm) 2. sas_1100 (70.23 wpm) 4. cobber_tv (59.33 wpm) |
| Accuracy | 97.0% |
| Points | 69.38 |
| 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. |