View Pit Stop page for race #2070 by lordharambe — Ghost race
View profile for Harambe (lordharambe)
| Official speed | 106.66 wpm (49.50 seconds elapsed during race) |
|---|---|
| Race Start | July 10, 2021 1:04:25am UTC |
| Race Finish | July 10, 2021 1:05:15am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. ufoes (71.36 wpm) |
| Accuracy | 97.0% |
| Points | 110.21 |
| 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. |