View Pit Stop page for race #9050 by direwolf05 — Ghost race
View profile for Ryan (direwolf05)
| Official speed | 77.12 wpm (68.46 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2021 12:25:45pm UTC |
| Race Finish | January 27, 2021 12:26:53pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. monkbp (82.48 wpm) 2. lee0 (80.61 wpm) 4. eternality (67.66 wpm) |
| Accuracy | 96.0% |
| Points | 79.69 |
| 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. |