View Pit Stop page for race #3146 by earlvin14 — Ghost race
View profile for Earlvin (earlvin14)
| Official speed | 109.71 wpm (48.13 seconds elapsed during race) |
|---|---|
| Race Start | May 29, 2021 10:33:09am UTC |
| Race Finish | May 29, 2021 10:33:57am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. yakisobaa (105.44 wpm) 3. tearsinrain (88.91 wpm) |
| Accuracy | 99.0% |
| Points | 113.36 |
| 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. |