View Pit Stop page for race #5225 by vividkun — Ghost race
View profile for varuvaru (vividkun)
| Official speed | 111.16 wpm (47.50 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2023 7:22:40am UTC |
| Race Finish | May 4, 2023 7:23:27am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. raghavlaad (87.66 wpm) |
| Accuracy | 98.0% |
| Points | 114.86 |
| 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. |