View Pit Stop page for race #4418 by maherttv — Ghost race
View profile for Free Palenstine (maherttv)
| Official speed | 88.29 wpm (59.80 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2021 4:41:43pm UTC |
| Race Finish | April 7, 2021 4:42:43pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. antalavichev01 (85.67 wpm) 3. tisurend (79.03 wpm) |
| Accuracy | 95.0% |
| Points | 91.23 |
| 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. |