View Pit Stop page for race #9214 by rogeratbao — Ghost race
View profile for Bao (rogeratbao)
| Official speed | 101.50 wpm (52.02 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2021 4:16:16pm UTC |
| Race Finish | March 13, 2021 4:17:08pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. thebriankwon (97.84 wpm) 3. dogspa (85.57 wpm) |
| Accuracy | 97.0% |
| Points | 104.88 |
| 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. |