View Pit Stop page for race #876 by math314 — Ghost race
View profile for Lindsay (math314)
| Official speed | 84.10 wpm (62.78 seconds elapsed during race) |
|---|---|
| Race Start | October 1, 2021 12:51:31am UTC |
| Race Finish | October 1, 2021 12:52:34am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. togohogo1 (95.85 wpm) 2. yellowe2 (90.49 wpm) |
| Accuracy | 96.0% |
| Points | 86.90 |
| 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. |