View Pit Stop page for race #595 by arasu — Ghost race
View profile for Arasu (arasu)
| Official speed | 100.42 wpm (52.58 seconds elapsed during race) |
|---|---|
| Race Start | May 28, 2021 5:36:44pm UTC |
| Race Finish | May 28, 2021 5:37:36pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. iupgrade (81.82 wpm) |
| Accuracy | 98.0% |
| Points | 103.77 |
| 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. |