View Pit Stop page for race #4239 by yentzeg — Ghost race
View profile for Jan (yentzeg)
| Official speed | 72.92 wpm (72.41 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2021 8:24:06am UTC |
| Race Finish | January 5, 2021 8:25:18am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. serallfreedbear (95.56 wpm) |
| Accuracy | 96.0% |
| Points | 75.35 |
| 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. |