View Pit Stop page for race #412 by ralphsully — Ghost race
View profile for Ralph (ralphsully)
| Official speed | 107.69 wpm (49.03 seconds elapsed during race) |
|---|---|
| Race Start | January 23, 2023 10:05:23pm UTC |
| Race Finish | January 23, 2023 10:06:12pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. straightupluck (95.69 wpm) 3. issa_ (80.05 wpm) |
| Accuracy | 98.0% |
| Points | 111.28 |
| 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. |