View Pit Stop page for race #657 by skanda77 — Ghost race
View profile for Skanda (skanda77)
| Official speed | 74.19 wpm (71.17 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2021 5:36:12am UTC |
| Race Finish | July 9, 2021 5:37:23am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. franbyron (106.57 wpm) 3. redtoa (78.00 wpm) 4. raale (76.86 wpm) |
| Accuracy | 95.0% |
| Points | 76.66 |
| 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. |