View Pit Stop page for race #55674 by alanis — Ghost race
View profile for Larryjr (alanis)
Official speed | 124.49 wpm (42.41 seconds elapsed during race) |
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Race Start | January 14, 2023 6:57:35am UTC |
Race Finish | January 14, 2023 6:58:18am UTC |
Outcome | Win (1 of 5) |
Opponents |
2. zuhaibdam (118.50 wpm) 3. ambrosiol (107.35 wpm) 4. penguinstar123 (83.12 wpm) 5. rilee_h443 (76.07 wpm) |
Accuracy | 98.0% |
Points | 128.64 |
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. |