View Pit Stop page for race #29500 by stanmkh — Ghost race
View profile for Stanislav (stanmkh)
| Official speed | 81.83 wpm (64.52 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2023 9:16:08pm UTC |
| Race Finish | September 11, 2023 9:17:13pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. tomme2009 (101.38 wpm) 2. mitchen2 (93.61 wpm) |
| Accuracy | 98.0% |
| Points | 84.55 |
| 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. |