View Pit Stop page for race #1270 by egorkidd — Ghost race
View profile for egork1dd (egorkidd)
| Official speed | 82.39 wpm (64.09 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2021 7:57:54pm UTC |
| Race Finish | June 27, 2021 7:58:58pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. forest7 (91.64 wpm) 2. greatfighter10 (86.38 wpm) |
| Accuracy | 96.0% |
| Points | 85.14 |
| 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. |