View Pit Stop page for race #2 by slowzone — Ghost race
View profile for slowzone (slowzone)
| Official speed | 78.10 wpm (67.61 seconds elapsed during race) |
|---|---|
| Race Start | January 24, 2021 2:31:17pm UTC |
| Race Finish | January 24, 2021 2:32:25pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. nub_paws (82.43 wpm) 3. jugnhoon (68.81 wpm) 4. mckhaann (67.31 wpm) |
| Accuracy | 96.0% |
| Points | 80.70 |
| 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. |