View Pit Stop page for race #1532 by meenepo — Ghost race
View profile for Louis (meenepo)
| Official speed | 120.72 wpm (43.74 seconds elapsed during race) |
|---|---|
| Race Start | May 13, 2021 5:23:14pm UTC |
| Race Finish | May 13, 2021 5:23:57pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. rugoso (95.49 wpm) 3. elanamax (90.85 wpm) |
| Accuracy | 98.0% |
| Points | 124.75 |
| 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. |