View Pit Stop page for race #1724 by lbrtdy — Ghost race
View profile for lbrtdy (lbrtdy)
| Official speed | 105.96 wpm (49.83 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2022 5:04:18am UTC |
| Race Finish | December 29, 2022 5:05:08am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. chrischafin (79.35 wpm) 5. taychee (71.75 wpm) |
| Accuracy | 99.0% |
| Points | 109.49 |
| 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. |