View Pit Stop page for race #2489 by laptopguy — Ghost race
View profile for Vroom! (laptopguy)
| Official speed | 90.38 wpm (58.42 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2021 6:06:48pm UTC |
| Race Finish | September 16, 2021 6:07:47pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. minniemouselondon (79.69 wpm) |
| Accuracy | 98.0% |
| Points | 93.39 |
| 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. |