View Pit Stop page for race #476 by syoon4486 — Ghost race
View profile for Daeun (syoon4486)
| Official speed | 76.84 wpm (68.71 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2021 7:59:49am UTC |
| Race Finish | June 16, 2021 8:00:58am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. iluvpwny (70.56 wpm) |
| Accuracy | 98.0% |
| Points | 79.40 |
| 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. |