View Pit Stop page for race #6109 by uzumakidfreecs — Ghost race
View profile for I'm bad at typing (uzumakidfreecs)
Official speed | 90.17 wpm (58.56 seconds elapsed during race) |
---|---|
Race Start | March 3, 2021 4:17:44pm UTC |
Race Finish | March 3, 2021 4:18:43pm UTC |
Outcome | No win (2 of 3) |
Opponents |
1. burgercheese (107.49 wpm) 3. tudesci (74.91 wpm) |
Accuracy | 97.0% |
Points | 93.18 |
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. |