View Pit Stop page for race #2533 by tringuyen29 — Ghost race
View profile for SPQR (tringuyen29)
| Official speed | 69.53 wpm (75.94 seconds elapsed during race) |
|---|---|
| Race Start | October 28, 2022 4:32:03am UTC |
| Race Finish | October 28, 2022 4:33:19am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. generalmalorn (106.61 wpm) 2. fotg_reckless (93.46 wpm) |
| Accuracy | 95.0% |
| Points | 71.84 |
| 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. |