View Pit Stop page for race #1021 by temyrvang — Ghost race
View profile for Tor (temyrvang)
| Official speed | 78.65 wpm (67.13 seconds elapsed during race) |
|---|---|
| Race Start | September 19, 2021 11:39:30am UTC |
| Race Finish | September 19, 2021 11:40:37am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. thege (88.86 wpm) |
| Accuracy | 99.0% |
| Points | 81.27 |
| 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. |