View Pit Stop page for race #2883 by zanderst — Ghost race
View profile for Alex (zanderst)
| Official speed | 62.50 wpm (84.48 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2022 10:38:51pm UTC |
| Race Finish | October 6, 2022 10:40:15pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. abarakzai (73.28 wpm) 4. mosabreda53 (69.27 wpm) |
| Accuracy | 97.0% |
| Points | 64.59 |
| 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. |