View Pit Stop page for race #5647 by borzoian40 — Ghost race
View profile for tstats[borzoian40] (borzoian40)
| Official speed | 85.58 wpm (61.70 seconds elapsed during race) |
|---|---|
| Race Start | April 9, 2022 11:29:36am UTC |
| Race Finish | April 9, 2022 11:30:38am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. nanaracer (75.02 wpm) |
| Accuracy | 97.0% |
| Points | 88.43 |
| 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. |