View Pit Stop page for race #657 by ungabungaoobunga — Ghost race
View profile for ungabunga (ungabungaoobunga)
| Official speed | 76.29 wpm (69.21 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2021 4:24:14pm UTC |
| Race Finish | January 5, 2021 4:25:23pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. man_123lama (76.46 wpm) |
| Accuracy | 96.0% |
| Points | 78.83 |
| 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. |