View Pit Stop page for race #12475 by blackstrobe — Ghost race
View profile for Salman (blackstrobe)
| Official speed | 106.02 wpm (49.80 seconds elapsed during race) |
|---|---|
| Race Start | August 10, 2021 12:30:59pm UTC |
| Race Finish | August 10, 2021 12:31:48pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. tomgroenwoldt (72.69 wpm) 4. typehero22 (69.96 wpm) |
| Accuracy | 99.0% |
| Points | 109.56 |
| 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. |