View Pit Stop page for race #968 by kenilwort — Ghost race
View profile for Kenilwort (kenilwort)
| Official speed | 98.33 wpm (53.70 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2022 6:25:58pm UTC |
| Race Finish | May 4, 2022 6:26:51pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. gggerald (89.16 wpm) 3. lahmacun228 (71.50 wpm) |
| Accuracy | 98.0% |
| Points | 101.61 |
| 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. |