View Pit Stop page for race #76 by stan_gfriend — Ghost race
View profile for Daniel (stan_gfriend)
| Official speed | 83.46 wpm (63.26 seconds elapsed during race) |
|---|---|
| Race Start | September 9, 2020 11:59:12pm UTC |
| Race Finish | September 10, 2020 12:00:15am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. speedweeweeman (71.75 wpm) |
| Accuracy | 96.0% |
| Points | 86.24 |
| 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. |