View Pit Stop page for race #4689 by insanegamerwow — Ghost race
View profile for Jonathan (insanegamerwow)
| Official speed | 123.98 wpm (42.59 seconds elapsed during race) |
|---|---|
| Race Start | November 6, 2021 11:59:06pm UTC |
| Race Finish | November 6, 2021 11:59:49pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. _champ_ (126.96 wpm) 4. sputype (93.34 wpm) |
| Accuracy | 98.0% |
| Points | 128.11 |
| 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. |