View Pit Stop page for race #2607 by aceycanttype — Ghost race
View profile for minnie (aceycanttype)
| Official speed | 118.61 wpm (44.52 seconds elapsed during race) |
|---|---|
| Race Start | October 16, 2022 3:23:56am UTC |
| Race Finish | October 16, 2022 3:24:41am UTC |
| Outcome | No win (3 of 3) |
| Opponents |
1. bruhmoment8964 (136.87 wpm) 2. parkevan27 (119.34 wpm) |
| Accuracy | 98.0% |
| Points | 122.57 |
| 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. |