View Pit Stop page for race #35 by bogus01 — Ghost race
View profile for David (bogus01)
| Official speed | 90.79 wpm (58.16 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2021 9:41:51pm UTC |
| Race Finish | July 13, 2021 9:42:49pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. teiloq (105.90 wpm) 3. jello_jello (86.55 wpm) |
| Accuracy | 97.0% |
| Points | 93.82 |
| 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. |