View Pit Stop page for race #86 by _trying — Ghost race
View profile for Dante (_trying)
| Official speed | 65.33 wpm (80.82 seconds elapsed during race) |
|---|---|
| Race Start | September 3, 2019 9:46:15pm UTC |
| Race Finish | September 3, 2019 9:47:36pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. relearner (91.02 wpm) |
| Accuracy | 96.0% |
| Points | 67.51 |
| 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. |