View Pit Stop page for race #3394 by mati2ooo — Ghost race
View profile for Mati🅱IKL (mati2ooo)
| Official speed | 94.14 wpm (56.09 seconds elapsed during race) |
|---|---|
| Race Start | February 10, 2022 4:02:40pm UTC |
| Race Finish | February 10, 2022 4:03:36pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. yerffoeg (94.34 wpm) |
| Accuracy | 97.0% |
| Points | 97.28 |
| 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. |