View Pit Stop page for race #105 by milktealia — Ghost race
View profile for talia (milktealia)
| Official speed | 111.77 wpm (47.24 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2021 1:44:17pm UTC |
| Race Finish | May 4, 2021 1:45:04pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. mings7 (73.23 wpm) |
| Accuracy | 98.0% |
| Points | 115.49 |
| 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. |