View Pit Stop page for race #6931 by trabota — Ghost race
View profile for Trabota (trabota)
| Official speed | 102.05 wpm (51.74 seconds elapsed during race) |
|---|---|
| Race Start | February 8, 2021 3:57:50pm UTC |
| Race Finish | February 8, 2021 3:58:41pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. ronakkaria (91.25 wpm) |
| Accuracy | 97.0% |
| Points | 105.45 |
| 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. |