View Pit Stop page for race #4664 by tommyromero — Ghost race
View profile for Tommy (tommyromero)
| Official speed | 111.21 wpm (47.48 seconds elapsed during race) |
|---|---|
| Race Start | February 25, 2022 5:10:23am UTC |
| Race Finish | February 25, 2022 5:11:11am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. swagatron7000 (104.40 wpm) |
| Accuracy | 95.0% |
| Points | 114.91 |
| 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. |