View Pit Stop page for race #341 by dfliu19 — Ghost race
View profile for Daniel (dfliu19)
| Official speed | 96.03 wpm (54.98 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2021 1:13:17am UTC |
| Race Finish | September 2, 2021 1:14:12am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. relentlesstyper (92.32 wpm) 3. vlxu (82.37 wpm) |
| Accuracy | 98.0% |
| Points | 99.23 |
| 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. |