View Pit Stop page for race #12360 by treje — Ghost race
View profile for treje (treje)
| Official speed | 101.16 wpm (52.19 seconds elapsed during race) |
|---|---|
| Race Start | May 7, 2022 2:08:47am UTC |
| Race Finish | May 7, 2022 2:09:39am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. electronica__ (94.00 wpm) 4. rilee_h443 (91.51 wpm) |
| Accuracy | 98.0% |
| Points | 104.54 |
| 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. |