View Pit Stop page for race #8275 by dkbrk — Ghost race
View profile for Duncan (dkbrk)
| Official speed | 116.09 wpm (45.48 seconds elapsed during race) |
|---|---|
| Race Start | October 2, 2021 7:24:29pm UTC |
| Race Finish | October 2, 2021 7:25:15pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. deliberatedavid (121.33 wpm) 3. cytokid101 (101.73 wpm) |
| Accuracy | 99.0% |
| Points | 119.96 |
| 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. |