View Pit Stop page for race #1010 by tbeseel — Ghost race
View profile for TBE (tbeseel)
| Official speed | 80.13 wpm (65.89 seconds elapsed during race) |
|---|---|
| Race Start | July 16, 2023 2:11:07pm UTC |
| Race Finish | July 16, 2023 2:12:13pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. user85793 (103.11 wpm) 2. silkynq (91.99 wpm) |
| Accuracy | 95.0% |
| Points | 82.80 |
| 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. |