View Pit Stop page for race #20590 by john666695 — Ghost race
View profile for John666695 (john666695)
| Official speed | 145.51 wpm (36.29 seconds elapsed during race) |
|---|---|
| Race Start | August 4, 2023 6:47:30am UTC |
| Race Finish | August 4, 2023 6:48:07am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. bilboballins (89.08 wpm) |
| Accuracy | 99.0% |
| Points | 150.36 |
| 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. |