View Pit Stop page for race #3 by meltedtrout4 — Ghost race
View profile for Deric (meltedtrout4)
| Official speed | 62.07 wpm (85.07 seconds elapsed during race) |
|---|---|
| Race Start | March 29, 2023 4:22:49pm UTC |
| Race Finish | March 29, 2023 4:24:14pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. not_your_username (79.80 wpm) 4. noclever (67.60 wpm) |
| Accuracy | 95.0% |
| 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. |