View Pit Stop page for race #134 by typo5 — Ghost race
View profile for Shelby (typo5)
| Official speed | 84.05 wpm (62.82 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2021 5:18:42pm UTC |
| Race Finish | April 29, 2021 5:19:45pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. kingbob192 (69.19 wpm) |
| Accuracy | 98.0% |
| Points | 86.86 |
| 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. |