View Pit Stop page for race #647 by elanamax — Ghost race
View profile for el (elanamax)
| Official speed | 90.85 wpm (58.12 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2021 5:23:14pm UTC |
| Race Finish | May 13, 2021 5:24:12pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. meenepo (120.72 wpm) 2. rugoso (95.49 wpm) |
| Accuracy | 99.0% |
| Points | 93.88 |
| 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. |