View Pit Stop page for race #3595 by skippie — Ghost race
View profile for skippi (skippie)
| Official speed | 124.66 wpm (42.36 seconds elapsed during race) |
|---|---|
| Race Start | January 21, 2021 11:39:31pm UTC |
| Race Finish | January 21, 2021 11:40:14pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. grayeyes (138.22 wpm) 3. kaixyst (91.79 wpm) |
| Accuracy | 98.0% |
| Points | 128.82 |
| 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. |