View Pit Stop page for race #34335 by sam_at_40wpm — Ghost race
View profile for Sam Aka 😏 (sam_at_40wpm)
| Official speed | 74.81 wpm (70.58 seconds elapsed during race) |
|---|---|
| Race Start | April 14, 2022 9:05:29am UTC |
| Race Finish | April 14, 2022 9:06:40am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
2. el_typo_jr (76.44 wpm) |
| Accuracy | 98.0% |
| Points | 77.31 |
| 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. |