View Pit Stop page for race #8143 by drlawc2 — Ghost race
View profile for Lawrence (drlawc2)
| Official speed | 134.48 wpm (39.26 seconds elapsed during race) |
|---|---|
| Race Start | February 4, 2022 9:02:58am UTC |
| Race Finish | February 4, 2022 9:03:37am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. fightin_phils (141.99 wpm) |
| Accuracy | 98.0% |
| Points | 138.96 |
| 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. |