View Pit Stop page for race #346 by elijxh_ — Ghost race
View profile for Eli (elijxh_)
| Official speed | 75.27 wpm (70.15 seconds elapsed during race) |
|---|---|
| Race Start | May 11, 2022 5:23:33am UTC |
| Race Finish | May 11, 2022 5:24:44am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. boy_314 (134.96 wpm) 2. vixt (108.70 wpm) |
| Accuracy | 95.0% |
| Points | 77.78 |
| 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. |