View Pit Stop page for race #613 by fryzigg — Ghost race
View profile for Matthew (fryzigg)
| Official speed | 85.77 wpm (61.56 seconds elapsed during race) |
|---|---|
| Race Start | June 30, 2021 8:15:25am UTC |
| Race Finish | June 30, 2021 8:16:27am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. vista32493 (95.49 wpm) 3. youngjug (75.25 wpm) 4. lexk (68.24 wpm) |
| Accuracy | 96.0% |
| Points | 88.63 |
| 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. |