View Pit Stop page for race #477 by borgesbourgignon — Ghost race
View profile for Borges (borgesbourgignon)
| Official speed | 95.53 wpm (55.27 seconds elapsed during race) |
|---|---|
| Race Start | October 13, 2022 5:24:20pm UTC |
| Race Finish | October 13, 2022 5:25:15pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
5. london_town (63.83 wpm) |
| Accuracy | 98.0% |
| Points | 98.71 |
| 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. |