View Pit Stop page for race #2262 by generalmalorn — Ghost race
View profile for General (generalmalorn)
| Official speed | 106.61 wpm (49.53 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2022 4:32:03am UTC |
| Race Finish | October 28, 2022 4:32:53am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. fotg_reckless (93.46 wpm) 3. tringuyen29 (69.53 wpm) |
| Accuracy | 98.0% |
| Points | 110.17 |
| 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. |