View Pit Stop page for race #2789 by peterfan — Ghost race
View profile for peter (peterfan)
| Official speed | 61.71 wpm (85.56 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2021 3:58:05am UTC |
| Race Finish | July 10, 2021 3:59:31am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. rats4brainz (90.10 wpm) 3. spritly (75.31 wpm) |
| Accuracy | 99.0% |
| Points | 63.76 |
| 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. |