View Pit Stop page for race #10748 by ghysdd — Ghost race
View profile for CheetahDude (ghysdd)
| Official speed | 101.82 wpm (51.86 seconds elapsed during race) |
|---|---|
| Race Start | August 2, 2023 3:03:21am UTC |
| Race Finish | August 2, 2023 3:04:13am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
4. divarela (83.12 wpm) |
| Accuracy | 97.0% |
| Points | 105.22 |
| 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. |