View Pit Stop page for race #4587 by barry011 — Ghost race
View profile for Barry (barry011)
| Official speed | 105.77 wpm (49.92 seconds elapsed during race) |
|---|---|
| Race Start | August 24, 2021 8:20:50pm UTC |
| Race Finish | August 24, 2021 8:21:40pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. preyneyv (91.37 wpm) |
| Accuracy | 97.0% |
| Points | 109.29 |
| 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. |