View Pit Stop page for race #2681 by ___paul___ — Ghost race
View profile for Paul (___paul___)
| Official speed | 98.91 wpm (53.38 seconds elapsed during race) |
|---|---|
| Race Start | May 30, 2022 12:21:48pm UTC |
| Race Finish | May 30, 2022 12:22:42pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. vixt (103.05 wpm) 3. angelcavegtioflegend (89.69 wpm) |
| Accuracy | 98.0% |
| Points | 102.21 |
| 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. |