View Pit Stop page for race #337 by sihamburger — Ghost race
View profile for sihan (sihamburger)
| Official speed | 119.26 wpm (44.27 seconds elapsed during race) |
|---|---|
| Race Start | May 19, 2022 12:57:34am UTC |
| Race Finish | May 19, 2022 12:58:18am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. tommyromero (132.02 wpm) 3. erik2405_ (85.11 wpm) |
| Accuracy | 98.0% |
| Points | 123.24 |
| 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. |