View Pit Stop page for race #23716 by glandock1 — Ghost race
View profile for ¯\_(ツ)_/¯ (glandock1)
| Official speed | 98.77 wpm (53.46 seconds elapsed during race) |
|---|---|
| Race Start | November 13, 2021 10:43:09pm UTC |
| Race Finish | November 13, 2021 10:44:03pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. max_m7 (102.19 wpm) 3. mcallen_tx (93.10 wpm) |
| Accuracy | 98.0% |
| Points | 102.07 |
| 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. |