View Pit Stop page for race #32 by whergy — Ghost race
View profile for Whergy (whergy)
| Official speed | 98.61 wpm (53.54 seconds elapsed during race) |
|---|---|
| Race Start | April 21, 2021 7:26:30pm UTC |
| Race Finish | April 21, 2021 7:27:24pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. min2k (98.19 wpm) |
| Accuracy | 98.0% |
| Points | 101.90 |
| 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. |