View Pit Stop page for race #561 by nate7797 — Ghost race
View profile for Nate (nate7797)
| Official speed | 86.76 wpm (60.86 seconds elapsed during race) |
|---|---|
| Race Start | June 11, 2022 11:48:56pm UTC |
| Race Finish | June 11, 2022 11:49:57pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. djurancigan (78.80 wpm) 3. jrutz26 (73.78 wpm) |
| Accuracy | 98.0% |
| Points | 89.65 |
| 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. |