View Pit Stop page for race #281 by therealtrudeau — Ghost race
View profile for Nobody (therealtrudeau)
| Official speed | 114.47 wpm (46.13 seconds elapsed during race) |
|---|---|
| Race Start | April 1, 2023 2:23:25am UTC |
| Race Finish | April 1, 2023 2:24:11am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. dmei0676 (90.74 wpm) 3. kailhreds (74.61 wpm) |
| Accuracy | 99.0% |
| Points | 118.28 |
| 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. |