View Pit Stop page for race #2593 by sushixr — Ghost race
View profile for Sushi (sushixr)
| Official speed | 78.72 wpm (67.07 seconds elapsed during race) |
|---|---|
| Race Start | July 3, 2022 6:33:46am UTC |
| Race Finish | July 3, 2022 6:34:53am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. orthocresol (78.15 wpm) |
| Accuracy | 98.0% |
| Points | 81.35 |
| 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. |