View Pit Stop page for race #641 by dhafjkskjh — Ghost race
View profile for brian (dhafjkskjh)
| Official speed | 117.97 wpm (44.76 seconds elapsed during race) |
|---|---|
| Race Start | August 18, 2023 11:33:25pm UTC |
| Race Finish | August 18, 2023 11:34:10pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. ribeiro_halmak (98.04 wpm) 3. joanneoh (92.26 wpm) |
| Accuracy | 98.0% |
| Points | 121.90 |
| 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. |