View Pit Stop page for race #143 by balsamic — Ghost race
View profile for Balsamic (balsamic)
| Official speed | 74.20 wpm (71.16 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2020 10:47:46pm UTC |
| Race Finish | December 28, 2020 10:48:57pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. rayli0224 (88.53 wpm) 4. coveredinbees (75.40 wpm) |
| Accuracy | 96.0% |
| Points | 76.67 |
| 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. |