View Pit Stop page for race #22057 by wtfhowareyousofast — Ghost race
View profile for JB (wtfhowareyousofast)
| Official speed | 112.94 wpm (46.75 seconds elapsed during race) |
|---|---|
| Race Start | April 29, 2021 5:46:28pm UTC |
| Race Finish | April 29, 2021 5:47:15pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. tekuin (112.12 wpm) |
| Accuracy | 98.0% |
| Points | 116.71 |
| 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. |