View Pit Stop page for race #2742 by corneduring — Ghost race
View profile for Corné (corneduring)
| Official speed | 62.07 wpm (85.07 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2023 7:29:40pm UTC |
| Race Finish | February 5, 2023 7:31:05pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. dandelionas (85.99 wpm) 3. salem_coder (70.66 wpm) |
| Accuracy | 96.0% |
| Points | 64.14 |
| 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. |