View Pit Stop page for race #1464 by hamid__ — Ghost race
View profile for liz (hamid__)
| Official speed | 115.76 wpm (45.61 seconds elapsed during race) |
|---|---|
| Race Start | October 21, 2022 2:03:52pm UTC |
| Race Finish | October 21, 2022 2:04:37pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. russell_llamada (68.61 wpm) |
| Accuracy | 99.0% |
| Points | 119.62 |
| 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. |