View Pit Stop page for race #4915 by wilruns — Ghost race
View profile for wil (wilruns)
| Official speed | 123.15 wpm (42.87 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2022 9:51:18am UTC |
| Race Finish | January 27, 2022 9:52:01am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. smtchahal2 (129.53 wpm) 4. kahow (118.88 wpm) |
| Accuracy | 98.0% |
| Points | 127.26 |
| 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. |