View Pit Stop page for race #6544 by anckael — Ghost race
View profile for Miguel (anckael)
| Official speed | 82.46 wpm (64.03 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2021 6:27:31pm UTC |
| Race Finish | January 5, 2021 6:28:35pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. eji4h (85.03 wpm) |
| Accuracy | 96.0% |
| Points | 85.21 |
| 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. |