View Pit Stop page for race #3050 by solenopsis — Ghost race
View profile for Julius (solenopsis)
| Official speed | 99.16 wpm (53.25 seconds elapsed during race) |
|---|---|
| Race Start | November 24, 2021 9:13:13pm UTC |
| Race Finish | November 24, 2021 9:14:07pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. bobodahobo54 (88.54 wpm) |
| Accuracy | 98.0% |
| Points | 102.47 |
| 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. |