View Pit Stop page for race #1789 by manjrnm — Ghost race
View profile for Manjrnm (manjrnm)
| Official speed | 103.31 wpm (51.11 seconds elapsed during race) |
|---|---|
| Race Start | May 20, 2022 4:42:54pm UTC |
| Race Finish | May 20, 2022 4:43:45pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. johlun (82.75 wpm) |
| Accuracy | 99.0% |
| Points | 106.76 |
| 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. |