View Pit Stop page for race #2275 by th3bossc — Ghost race
View profile for Th3BossC (th3bossc)
| Official speed | 75.17 wpm (70.24 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2021 7:45:21am UTC |
| Race Finish | September 29, 2021 7:46:31am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. xquyen (86.14 wpm) |
| Accuracy | 96.0% |
| Points | 77.67 |
| 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. |