View Pit Stop page for race #1755 by thetruelasec — Ghost race
View profile for TheTrueLasec (thetruelasec)
| Official speed | 110.17 wpm (47.93 seconds elapsed during race) |
|---|---|
| Race Start | June 21, 2022 3:23:00am UTC |
| Race Finish | June 21, 2022 3:23:48am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. noprop (107.85 wpm) 3. tinhuydang (104.70 wpm) |
| Accuracy | 97.0% |
| Points | 113.85 |
| 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. |