View Pit Stop page for race #14957 by tomme2009 — Ghost race
View profile for Tom (tomme2009)
| Official speed | 101.38 wpm (52.08 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2023 9:16:08pm UTC |
| Race Finish | September 11, 2023 9:17:00pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. mitchen2 (93.61 wpm) 4. stanmkh (81.83 wpm) |
| Accuracy | 98.0% |
| Points | 104.76 |
| 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. |