View Pit Stop page for race #12471 by edonn — Ghost race
View profile for quite fast (edonn)
| Official speed | 112.47 wpm (46.95 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2022 6:58:01am UTC |
| Race Finish | July 21, 2022 6:58:48am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. catchyzachy23 (88.66 wpm) 3. sahasra_sagiraju (87.55 wpm) |
| Accuracy | 99.0% |
| Points | 116.22 |
| 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. |