View Pit Stop page for race #3130 by sixpacksexy — Ghost race
View profile for Chad (sixpacksexy)
| Official speed | 115.22 wpm (45.83 seconds elapsed during race) |
|---|---|
| Race Start | May 15, 2023 2:08:04am UTC |
| Race Finish | May 15, 2023 2:08:50am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. e6f4e37l (147.74 wpm) 2. pavlova_conditioning (119.61 wpm) |
| Accuracy | 98.0% |
| Points | 119.06 |
| 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. |