View Pit Stop page for race #2979 by minipewz — Ghost race
View profile for MiniPeWZ (minipewz)
| Official speed | 94.95 wpm (55.61 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2022 2:47:23pm UTC |
| Race Finish | October 16, 2022 2:48:18pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. petrosyan_jr (91.19 wpm) |
| Accuracy | 96.0% |
| Points | 98.12 |
| 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. |