View Pit Stop page for race #2041 by robbstark — Ghost race
View profile for Robert (robbstark)
| Official speed | 70.93 wpm (74.44 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2022 8:52:42pm UTC |
| Race Finish | July 13, 2022 8:53:57pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. tylertyper80 (67.05 wpm) 3. airberlin1010 (57.60 wpm) |
| Accuracy | 96.0% |
| Points | 73.30 |
| 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. |