View Pit Stop page for race #1494 by ethanso7 — Ghost race
View profile for candman0705 (ethanso7)
| Official speed | 90.28 wpm (58.48 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2022 3:11:01am UTC |
| Race Finish | October 16, 2022 3:12:00am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. whatsupbrandon (73.99 wpm) |
| Accuracy | 98.0% |
| Points | 93.29 |
| 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. |