View Pit Stop page for race #5595 by zachattack972 — Ghost race
View profile for Zachary (zachattack972)
| Official speed | 131.21 wpm (40.24 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2022 3:32:58am UTC |
| Race Finish | March 9, 2022 3:33:38am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. dafler (108.84 wpm) |
| Accuracy | 98.0% |
| Points | 135.59 |
| 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. |