View Pit Stop page for race #130 by connan7070 — Ghost race
View profile for connan7070 (connan7070)
| Official speed | 90.65 wpm (58.25 seconds elapsed during race) |
|---|---|
| Race Start | March 9, 2022 1:22:44am UTC |
| Race Finish | March 9, 2022 1:23:42am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. h4ndeye (65.55 wpm) |
| Accuracy | 98.0% |
| Points | 93.68 |
| 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. |