View Pit Stop page for race #162 by wundumho — Ghost race
View profile for brudda (wundumho)
| Official speed | 78.36 wpm (67.38 seconds elapsed during race) |
|---|---|
| Race Start | October 5, 2021 5:21:38am UTC |
| Race Finish | October 5, 2021 5:22:45am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
2. cbracketdash (84.58 wpm) |
| Accuracy | 97.0% |
| Points | 80.97 |
| 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. |