View Pit Stop page for race #46649 by hujala — Ghost race
View profile for Liban (hujala)
| Official speed | 149.03 wpm (35.43 seconds elapsed during race) |
|---|---|
| Race Start | November 11, 2021 12:49:02am UTC |
| Race Finish | November 11, 2021 12:49:37am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. tshafer3 (111.52 wpm) |
| Accuracy | 99.0% |
| Points | 154.00 |
| 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. |