View Pit Stop page for race #549 by ihsshi — Ghost race
View profile for Richard (ihsshi)
| Official speed | 121.84 wpm (43.34 seconds elapsed during race) |
|---|---|
| Race Start | January 10, 2022 10:00:12pm UTC |
| Race Finish | January 10, 2022 10:00:55pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. kildoes (119.72 wpm) |
| Accuracy | 98.0% |
| Points | 125.90 |
| 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. |