View Pit Stop page for race #1071 by someradno — Ghost race
View profile for somer (someradno)
| Official speed | 95.41 wpm (55.34 seconds elapsed during race) |
|---|---|
| Race Start | October 27, 2022 1:09:09pm UTC |
| Race Finish | October 27, 2022 1:10:04pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. jjthot (100.07 wpm) |
| Accuracy | 97.0% |
| Points | 98.59 |
| 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. |