View Pit Stop page for race #1599 by sivade — Ghost race
View profile for Eric (sivade)
| Official speed | 107.90 wpm (48.93 seconds elapsed during race) |
|---|---|
| Race Start | July 22, 2022 8:49:53pm UTC |
| Race Finish | July 22, 2022 8:50:42pm UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. alexstrang25 (93.69 wpm) |
| Accuracy | 99.0% |
| Points | 111.49 |
| 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. |