View Pit Stop page for race #4151 by cosdaj — Ghost race
View profile for cosdaj (cosdaj)
| Official speed | 76.85 wpm (68.71 seconds elapsed during race) |
|---|---|
| Race Start | October 4, 2022 12:45:07pm UTC |
| Race Finish | October 4, 2022 12:46:15pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. accuracy_acc (92.90 wpm) |
| Accuracy | 97.0% |
| Points | 79.41 |
| 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. |