View Pit Stop page for race #258 by wivbixms — Ghost race
View profile for David (wivbixms)
| Official speed | 100.91 wpm (52.32 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2021 11:36:35pm UTC |
| Race Finish | January 19, 2021 11:37:27pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. deliberatedavid (119.29 wpm) 4. sgguitars190 (92.32 wpm) |
| Accuracy | 97.0% |
| Points | 104.28 |
| 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. |