View Pit Stop page for race #14964 by jlam55555colemak — Ghost race
View profile for new kb time (jlam55555colemak)
| Official speed | 135.19 wpm (39.06 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2022 4:22:27pm UTC |
| Race Finish | April 22, 2022 4:23:06pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. noodlicious (129.10 wpm) |
| Accuracy | 100.0% |
| Points | 139.70 |
| 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. |