View Pit Stop page for race #1664 by xitraiv — Ghost race
View profile for Renato (xitraiv)
| Official speed | 102.64 wpm (51.44 seconds elapsed during race) |
|---|---|
| Race Start | May 17, 2022 1:50:08pm UTC |
| Race Finish | May 17, 2022 1:51:00pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. velvet_underground (108.23 wpm) 3. nanasheen (102.14 wpm) |
| Accuracy | 99.0% |
| Points | 106.06 |
| 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. |