View Pit Stop page for race #701 by amazinggirlcuber — Ghost race
View profile for Anna (amazinggirlcuber)
| Official speed | 69.68 wpm (75.78 seconds elapsed during race) |
|---|---|
| Race Start | October 24, 2020 12:29:58am UTC |
| Race Finish | October 24, 2020 12:31:14am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. maacey (99.20 wpm) 2. kjax (76.71 wpm) |
| Accuracy | 95.0% |
| Points | 72.00 |
| 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. |