View Pit Stop page for race #10947 by paxaq — Ghost race
View profile for Ansar (paxaq)
| Official speed | 83.06 wpm (63.57 seconds elapsed during race) |
|---|---|
| Race Start | January 1, 2023 9:14:03pm UTC |
| Race Finish | January 1, 2023 9:15:06pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. karifurai (112.16 wpm) 2. gummzee (100.36 wpm) 3. straightupluck (87.93 wpm) |
| Accuracy | 96.0% |
| Points | 85.83 |
| 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. |