View Pit Stop page for race #1298 by andrewyu1121 — Ghost race
View profile for lolness1121 (andrewyu1121)
| Official speed | 78.78 wpm (67.02 seconds elapsed during race) |
|---|---|
| Race Start | September 11, 2023 1:43:11pm UTC |
| Race Finish | September 11, 2023 1:44:18pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. whiteout_348 (76.35 wpm) 3. egg_0314 (75.64 wpm) |
| Accuracy | 97.0% |
| Points | 81.40 |
| 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. |