View Pit Stop page for race #723 by hunglatahb1 — Ghost race
View profile for What (hunglatahb1)
| Official speed | 75.46 wpm (69.97 seconds elapsed during race) |
|---|---|
| Race Start | March 20, 2021 7:08:17pm UTC |
| Race Finish | March 20, 2021 7:09:27pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. maxk1ckass (81.59 wpm) |
| Accuracy | 95.0% |
| Points | 77.97 |
| 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. |