View Pit Stop page for race #75 by specktome26 — Ghost race
View profile for Callum (specktome26)
| Official speed | 71.66 wpm (73.68 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2021 8:29:49pm UTC |
| Race Finish | October 13, 2021 8:31:02pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. tivotavo (84.54 wpm) |
| Accuracy | 97.0% |
| Points | 74.04 |
| 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. |