View Pit Stop page for race #3629 by emyrr — Ghost race
View profile for KiddieX (emyrr)
| Official speed | 143.66 wpm (36.75 seconds elapsed during race) |
|---|---|
| Race Start | July 9, 2023 10:28:27am UTC |
| Race Finish | July 9, 2023 10:29:04am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. parkevan27 (137.04 wpm) 3. big_boss1 (122.51 wpm) |
| Accuracy | 98.0% |
| Points | 148.45 |
| 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. |