View Pit Stop page for race #2292 by mattlo — Ghost race
View profile for Matt (mattlo)
| Official speed | 103.08 wpm (51.22 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2023 4:57:31pm UTC |
| Race Finish | January 27, 2023 4:58:22pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. ondoyant (77.58 wpm) |
| Accuracy | 98.0% |
| Points | 106.51 |
| 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. |