View Pit Stop page for race #4928 by bluepenredpen — Ghost race
View profile for Nick (bluepenredpen)
| Official speed | 82.57 wpm (63.95 seconds elapsed during race) |
|---|---|
| Race Start | March 16, 2022 8:50:31pm UTC |
| Race Finish | March 16, 2022 8:51:35pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. atiksh94 (119.30 wpm) 3. dmtechno (102.63 wpm) |
| Accuracy | 95.0% |
| Points | 85.32 |
| 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. |