View Pit Stop page for race #6540 by wobert_ — Ghost race
View profile for Robert (wobert_)
| Official speed | 146.41 wpm (36.06 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2023 10:43:45pm UTC |
| Race Finish | May 11, 2023 10:44:21pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. yuhang0722 (111.68 wpm) |
| Accuracy | 100.0% |
| Points | 151.29 |
| 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. |