View Pit Stop page for race #23806 by sykelolxd — Ghost race
View profile for sykelolxd (sykelolxd)
| Official speed | 123.56 wpm (42.73 seconds elapsed during race) |
|---|---|
| Race Start | January 5, 2022 1:57:26pm UTC |
| Race Finish | January 5, 2022 1:58:09pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. poem (130.84 wpm) 3. wilruns (111.58 wpm) |
| Accuracy | 100.0% |
| Points | 127.68 |
| 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. |