View Pit Stop page for race #31216 by slekap — Ghost race
View profile for chillin (slekap)
| Official speed | 186.49 wpm (28.31 seconds elapsed during race) |
|---|---|
| Race Start | July 3, 2021 9:42:49am UTC |
| Race Finish | July 3, 2021 9:43:18am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. mouseisfine (110.62 wpm) |
| Accuracy | 99.0% |
| Points | 192.70 |
| 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. |