View Pit Stop page for race #9959 by wusien — Ghost race
View profile for Wusien (wusien)
| Official speed | 76.83 wpm (68.72 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2021 1:56:10pm UTC |
| Race Finish | May 13, 2021 1:57:19pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. giftedotter (87.82 wpm) 4. branko_md (75.22 wpm) |
| Accuracy | 97.0% |
| Points | 79.39 |
| 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. |