View Pit Stop page for race #2306 by robby250 — Ghost race
View profile for (robby250)
| Official speed | 128.52 wpm (41.08 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2022 8:26:23am UTC |
| Race Finish | October 31, 2022 8:27:04am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ademke (134.16 wpm) |
| Accuracy | 99.0% |
| Points | 132.81 |
| 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. |