View Pit Stop page for race #10018 by ademke — Ghost race
View profile for stop! (ademke)
| Official speed | 142.66 wpm (37.01 seconds elapsed during race) |
|---|---|
| Race Start | October 17, 2022 9:46:58am UTC |
| Race Finish | October 17, 2022 9:47:35am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. rule9 (127.47 wpm) |
| Accuracy | 98.0% |
| Points | 147.42 |
| 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. |