View Pit Stop page for race #628 by bento420 — Ghost race
View profile for Bento (bento420)
| Official speed | 100.37 wpm (52.61 seconds elapsed during race) |
|---|---|
| Race Start | December 28, 2021 6:35:39pm UTC |
| Race Finish | December 28, 2021 6:36:32pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. ergosolo (98.40 wpm) |
| Accuracy | 98.0% |
| Points | 103.71 |
| 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. |