View Pit Stop page for race #967 by ashmylan — Ghost race
View profile for human (ashmylan)
| Official speed | 85.94 wpm (61.44 seconds elapsed during race) |
|---|---|
| Race Start | January 8, 2021 9:14:49pm UTC |
| Race Finish | January 8, 2021 9:15:51pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. zbomber21 (73.81 wpm) |
| Accuracy | 97.0% |
| Points | 88.80 |
| 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. |