View Pit Stop page for race #13825 by mrkmat — Ghost race
View profile for markzeras (mrkmat)
| Official speed | 105.67 wpm (49.97 seconds elapsed during race) |
|---|---|
| Race Start | October 10, 2022 6:50:30pm UTC |
| Race Finish | October 10, 2022 6:51:20pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. angelic_devil (109.58 wpm) 3. kasiourasg (96.25 wpm) 4. m3r8 (86.45 wpm) |
| Accuracy | 99.0% |
| Points | 109.19 |
| 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. |