View Pit Stop page for race #1279 by dulux23 — Ghost race
View profile for dulux23 (dulux23)
| Official speed | 95.65 wpm (55.20 seconds elapsed during race) |
|---|---|
| Race Start | September 12, 2022 12:57:35pm UTC |
| Race Finish | September 12, 2022 12:58:31pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. killgon (106.61 wpm) 5. 1ascend0 (63.91 wpm) |
| Accuracy | 96.0% |
| Points | 98.84 |
| 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. |