View Pit Stop page for race #125 by evirabbi — Ghost race
View profile for Morgan (evirabbi)
Official speed | 102.40 wpm (51.56 seconds elapsed during race) |
---|---|
Race Start | March 3, 2021 5:33:01pm UTC |
Race Finish | March 3, 2021 5:33:53pm UTC |
Outcome | Win (1 of 5) |
Opponents |
4. raket124 (65.99 wpm) 5. spudvorak (57.97 wpm) |
Accuracy | 99.0% |
Points | 105.82 |
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. |