View Pit Stop page for race #75 by dorkynerd314 — Ghost race
View profile for Elliot (dorkynerd314)
| Official speed | 110.77 wpm (47.67 seconds elapsed during race) |
|---|---|
| Race Start | January 1, 2021 9:26:52am UTC |
| Race Finish | January 1, 2021 9:27:39am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. senseieggroll (66.05 wpm) |
| Accuracy | 99.0% |
| Points | 114.46 |
| 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. |