View Pit Stop page for race #43 by yalishy17 — Ghost race
View profile for Yalishy (yalishy17)
| Official speed | 71.37 wpm (73.98 seconds elapsed during race) |
|---|---|
| Race Start | January 12, 2021 9:19:46pm UTC |
| Race Finish | January 12, 2021 9:21:00pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. zubbu (72.37 wpm) 5. howlh (62.56 wpm) |
| Accuracy | 97.0% |
| Points | 73.74 |
| 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. |