View Pit Stop page for race #1147 by coocooman3 — Ghost race
View profile for Ian (coocooman3)
| Official speed | 77.91 wpm (67.77 seconds elapsed during race) |
|---|---|
| Race Start | August 25, 2021 11:15:46pm UTC |
| Race Finish | August 25, 2021 11:16:53pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. 000100020003 (63.52 wpm) |
| Accuracy | 95.0% |
| Points | 80.51 |
| 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. |