View Pit Stop page for race #2802 by bifazg — Ghost race
View profile for Fabijan (bifazg)
| Official speed | 112.43 wpm (46.96 seconds elapsed during race) |
|---|---|
| Race Start | December 4, 2022 2:53:03pm UTC |
| Race Finish | December 4, 2022 2:53:50pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. angelllfoo (84.83 wpm) |
| Accuracy | 99.0% |
| Points | 116.17 |
| 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. |