View Pit Stop page for race #103 by lksadjflasjdf — Ghost race
View profile for e (lksadjflasjdf)
| Official speed | 88.58 wpm (59.61 seconds elapsed during race) |
|---|---|
| Race Start | July 12, 2023 8:36:16pm UTC |
| Race Finish | July 12, 2023 8:37:16pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. callugolf (96.26 wpm) 3. jamesharper566 (84.86 wpm) |
| Accuracy | 97.0% |
| Points | 91.53 |
| 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. |