View Pit Stop page for race #43052 by divarela — Ghost race
View profile for Diego (divarela)
| Official speed | 90.86 wpm (58.11 seconds elapsed during race) |
|---|---|
| Race Start | December 29, 2022 4:42:41pm UTC |
| Race Finish | December 29, 2022 4:43:39pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. borgesbourgignon (90.77 wpm) |
| Accuracy | 98.0% |
| Points | 93.89 |
| 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. |