View Pit Stop page for race #4140 by meikaina — Ghost race
View profile for agyon (meikaina)
| Official speed | 89.90 wpm (58.73 seconds elapsed during race) |
|---|---|
| Race Start | January 2, 2021 6:40:10am UTC |
| Race Finish | January 2, 2021 6:41:08am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. girlfriendlooklikemymum (98.38 wpm) 4. eager69 (74.37 wpm) |
| Accuracy | 95.0% |
| Points | 92.89 |
| 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. |