View Pit Stop page for race #224 by obe1kanobe46 — Ghost race
View profile for Max (obe1kanobe46)
| Official speed | 107.45 wpm (49.14 seconds elapsed during race) |
|---|---|
| Race Start | September 29, 2021 6:59:18pm UTC |
| Race Finish | September 29, 2021 7:00:07pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. masqueworld (100.86 wpm) 4. wincentbugs (82.67 wpm) |
| Accuracy | 99.0% |
| Points | 111.03 |
| 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. |