View Pit Stop page for race #4932 by lukell — Ghost race
View profile for Luke (lukell)
| Official speed | 89.01 wpm (59.32 seconds elapsed during race) |
|---|---|
| Race Start | July 6, 2022 4:32:30pm UTC |
| Race Finish | July 6, 2022 4:33:30pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. velvet_underground (114.42 wpm) 2. nidzoni (95.64 wpm) |
| Accuracy | 97.0% |
| Points | 91.98 |
| 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. |