View Pit Stop page for race #15994 by adamjason804 — Ghost race
View profile for Adam (adamjason804)
| Official speed | 124.33 wpm (42.47 seconds elapsed during race) |
|---|---|
| Race Start | August 30, 2023 4:13:50pm UTC |
| Race Finish | August 30, 2023 4:14:33pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. mcallen_tx (95.25 wpm) |
| Accuracy | 98.0% |
| Points | 128.48 |
| 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. |