View Pit Stop page for race #2315 by tombertoli — Ghost race
View profile for Tom (tombertoli)
| Official speed | 92.14 wpm (57.30 seconds elapsed during race) |
|---|---|
| Race Start | March 14, 2021 4:20:02pm UTC |
| Race Finish | March 14, 2021 4:20:59pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. josassy (112.74 wpm) 2. nika07 (99.34 wpm) |
| Accuracy | 97.0% |
| Points | 95.21 |
| 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. |