View Pit Stop page for race #683 by turtledude48 — Ghost race
View profile for Peyton (turtledude48)
| Official speed | 58.94 wpm (89.58 seconds elapsed during race) |
|---|---|
| Race Start | September 30, 2019 3:20:03am UTC |
| Race Finish | September 30, 2019 3:21:32am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. sourav1230 (93.33 wpm) 4. evelynji (60.42 wpm) |
| Accuracy | 95.0% |
| Points | 60.91 |
| 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. |