View Pit Stop page for race #2171 by joethestickguy — Ghost race
View profile for Alex (joethestickguy)
| Official speed | 101.89 wpm (51.82 seconds elapsed during race) |
|---|---|
| Race Start | March 3, 2023 5:23:28am UTC |
| Race Finish | March 3, 2023 5:24:20am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. vlenix (100.41 wpm) 3. myrez (80.65 wpm) |
| Accuracy | 97.0% |
| Points | 105.29 |
| 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. |