View Pit Stop page for race #461 by poehwifb — Ghost race
Official speed | 69.14 wpm (76.37 seconds elapsed during race) |
---|---|
Race Start | November 29, 2020 4:25:48pm UTC |
Race Finish | November 29, 2020 4:27:04pm UTC |
Outcome | No win (5 of 5) |
Opponents |
1. thege (86.88 wpm) 2. _typing_ (75.92 wpm) 3. enz0123 (75.91 wpm) |
Accuracy | 94.0% |
Points | 71.45 |
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. |