View Pit Stop page for race #5901 by racen55 — Ghost race
View profile for Derk (racen55)
| Official speed | 105.33 wpm (50.13 seconds elapsed during race) |
|---|---|
| Race Start | August 4, 2023 6:40:15pm UTC |
| Race Finish | August 4, 2023 6:41:05pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. joemama84 (75.90 wpm) |
| Accuracy | 98.0% |
| Points | 108.85 |
| 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. |