View Pit Stop page for race #12303 by ilanzs — Ghost race
View profile for Ilan (ilanzs)
| Official speed | 112.15 wpm (47.08 seconds elapsed during race) |
|---|---|
| Race Start | August 24, 2021 5:46:07am UTC |
| Race Finish | August 24, 2021 5:46:54am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. phantasmagoriablue (107.03 wpm) |
| Accuracy | 98.0% |
| Points | 115.89 |
| 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. |