View Pit Stop page for race #153 by odinis13 — Ghost race
View profile for Olivia (odinis13)
| Official speed | 56.11 wpm (94.10 seconds elapsed during race) |
|---|---|
| Race Start | November 28, 2022 9:33:24pm UTC |
| Race Finish | November 28, 2022 9:34:58pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. meeepboop (73.92 wpm) |
| Accuracy | 95.0% |
| Points | 57.98 |
| 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. |