View Pit Stop page for race #66 by eduds08 — Ghost race
View profile for eduds08 (eduds08)
| Official speed | 113.83 wpm (46.38 seconds elapsed during race) |
|---|---|
| Race Start | September 5, 2023 4:01:25pm UTC |
| Race Finish | September 5, 2023 4:02:12pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. morgansoares6 (80.49 wpm) 4. rank1zen (75.73 wpm) |
| Accuracy | 98.0% |
| Points | 117.63 |
| 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. |