View Pit Stop page for race #51 by wooahae — Ghost race
View profile for rii (wooahae)
| Official speed | 141.32 wpm (37.36 seconds elapsed during race) |
|---|---|
| Race Start | October 18, 2022 4:35:39am UTC |
| Race Finish | October 18, 2022 4:36:16am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. sabanurag (117.02 wpm) |
| Accuracy | 99.0% |
| Points | 146.03 |
| 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. |