View Pit Stop page for race #18757 by brenolz — Ghost race
View profile for Burint (brenolz)
| Official speed | 64.51 wpm (81.85 seconds elapsed during race) |
|---|---|
| Race Start | March 17, 2023 1:07:34am UTC |
| Race Finish | March 17, 2023 1:08:56am UTC |
| Outcome | No win (5 of 5) |
| Opponents |
2. psilva00 (77.73 wpm) 4. jms2587 (71.30 wpm) |
| Accuracy | 94.0% |
| Points | 66.66 |
| 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. |