View Pit Stop page for race #1379 by hillistine — Ghost race
View profile for Hillistine (hillistine)
Official speed | 80.92 wpm (65.25 seconds elapsed during race) |
---|---|
Race Start | April 21, 2021 11:39:47pm UTC |
Race Finish | April 21, 2021 11:40:52pm UTC |
Outcome | No win (2 of 5) |
Opponents |
4. adamjason804 (71.14 wpm) 5. anguseinstein1 (56.29 wpm) |
Accuracy | 96.0% |
Points | 83.62 |
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. |