View Pit Stop page for race #2429 by bunnystacker — Ghost race
View profile for 0O00O0O0O0O0O0 (bunnystacker)
| Official speed | 73.78 wpm (71.56 seconds elapsed during race) |
|---|---|
| Race Start | November 22, 2021 6:39:21am UTC |
| Race Finish | November 22, 2021 6:40:32am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. kabu22 (81.18 wpm) 3. soirstylo (76.02 wpm) |
| Accuracy | 97.0% |
| Points | 76.24 |
| 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. |