View Pit Stop page for race #236 by streve — Ghost race
View profile for steve (streve)
| Official speed | 115.70 wpm (45.64 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2021 7:29:25pm UTC |
| Race Finish | March 15, 2021 7:30:11pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. derrejchen (106.26 wpm) |
| Accuracy | 98.0% |
| Points | 119.56 |
| 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. |