View Pit Stop page for race #98 by bufh12 — Ghost race
View profile for mick (bufh12)
| Official speed | 110.55 wpm (47.76 seconds elapsed during race) |
|---|---|
| Race Start | December 12, 2021 10:13:45pm UTC |
| Race Finish | December 12, 2021 10:14:33pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
3. altold (83.54 wpm) |
| Accuracy | 99.0% |
| Points | 114.24 |
| 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. |