View Pit Stop page for race #2359 by pmadhukar2 — Ghost race
View profile for madsin5022 (pmadhukar2)
| Official speed | 114.12 wpm (46.27 seconds elapsed during race) |
|---|---|
| Race Start | March 11, 2022 12:03:54pm UTC |
| Race Finish | March 11, 2022 12:04:40pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. freakinnickp (101.10 wpm) |
| Accuracy | 99.0% |
| Points | 117.93 |
| 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. |