View Pit Stop page for race #10828 by ihateonyou — Ghost race
View profile for ihateonyou (ihateonyou)
Official speed | 120.37 wpm (43.86 seconds elapsed during race) |
---|---|
Race Start | May 24, 2022 7:59:47pm UTC |
Race Finish | May 24, 2022 8:00:31pm UTC |
Outcome | Win (1 of 5) |
Opponents |
2. bilboballins (84.78 wpm) 3. just9nn (81.23 wpm) |
Accuracy | 97.0% |
Points | 124.38 |
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. |