View Pit Stop page for race #874 by troll3rsk8tr — Ghost race
View profile for Paul (troll3rsk8tr)
| Official speed | 98.79 wpm (53.45 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2022 1:46:22pm UTC |
| Race Finish | July 6, 2022 1:47:16pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. jad_ (97.64 wpm) |
| Accuracy | 97.0% |
| Points | 102.08 |
| 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. |