View Pit Stop page for race #18576 by joey172 — Ghost race
View profile for joel (joey172)
| Official speed | 122.65 wpm (43.05 seconds elapsed during race) |
|---|---|
| Race Start | July 15, 2023 11:50:34pm UTC |
| Race Finish | July 15, 2023 11:51:17pm UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. seign (123.48 wpm) 3. smallchicken (91.52 wpm) |
| Accuracy | 98.0% |
| Points | 126.74 |
| 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. |