View Pit Stop page for race #25043 by rmsitar — Ghost race
View profile for Rachel (rmsitar)
| Official speed | 98.49 wpm (53.61 seconds elapsed during race) |
|---|---|
| Race Start | September 17, 2021 8:42:33pm UTC |
| Race Finish | September 17, 2021 8:43:26pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. chimchimchim (127.66 wpm) |
| Accuracy | 97.0% |
| Points | 101.78 |
| 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. |