View Pit Stop page for race #3138 by stackattack14 — Ghost race
View profile for Marshall (stackattack14)
| Official speed | 103.27 wpm (51.13 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2022 4:35:18am UTC |
| Race Finish | December 12, 2022 4:36:09am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
4. graciemyers123 (77.92 wpm) |
| Accuracy | 98.0% |
| Points | 106.71 |
| 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. |