View Pit Stop page for race #6085 by theoste18 — Ghost race
View profile for theoste18 (theoste18)
| Official speed | 88.26 wpm (59.82 seconds elapsed during race) |
|---|---|
| Race Start | September 16, 2023 1:36:29am UTC |
| Race Finish | September 16, 2023 1:37:29am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. sub2paolul (86.44 wpm) |
| Accuracy | 95.0% |
| Points | 91.20 |
| 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. |