View Pit Stop page for race #3745 by roanlds12345 — Ghost race
View profile for Ronald (roanlds12345)
| Official speed | 103.12 wpm (51.20 seconds elapsed during race) |
|---|---|
| Race Start | May 21, 2022 8:34:43pm UTC |
| Race Finish | May 21, 2022 8:35:34pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. woogy187 (90.93 wpm) |
| Accuracy | 99.0% |
| Points | 106.56 |
| 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. |