View Pit Stop page for race #61 by shallahh — Ghost race
View profile for Shallahh (shallahh)
| Official speed | 75.74 wpm (69.71 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2021 10:59:36pm UTC |
| Race Finish | January 19, 2021 11:00:46pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. andersg1 (76.64 wpm) |
| Accuracy | 95.0% |
| Points | 78.26 |
| 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. |