View Pit Stop page for race #3644 by max_m7 — Ghost race
View profile for adsf (max_m7)
| Official speed | 106.84 wpm (49.42 seconds elapsed during race) |
|---|---|
| Race Start | December 25, 2021 9:58:52pm UTC |
| Race Finish | December 25, 2021 9:59:42pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. kerosenee (100.71 wpm) |
| Accuracy | 97.0% |
| Points | 110.41 |
| 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. |