View Pit Stop page for race #2296 by adrianmonaghan — Ghost race
View profile for Adrian (adrianmonaghan)
| Official speed | 87.49 wpm (60.35 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2022 4:56:16am UTC |
| Race Finish | January 19, 2022 4:57:17am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. muphine (72.17 wpm) 3. fewma97 (71.79 wpm) |
| Accuracy | 97.0% |
| Points | 90.41 |
| 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. |