View Pit Stop page for race #1699 by swagatron7000 — Ghost race
View profile for swagatron (swagatron7000)
| Official speed | 104.40 wpm (50.57 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2022 5:10:23am UTC |
| Race Finish | February 25, 2022 5:11:14am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. tommyromero (111.21 wpm) |
| Accuracy | 98.0% |
| Points | 107.88 |
| 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. |