View Pit Stop page for race #5871 by connormccrickard — Ghost race
View profile for Connor (connormccrickard)
| Official speed | 82.71 wpm (63.84 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2023 2:29:31am UTC |
| Race Finish | September 2, 2023 2:30:35am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
4. lolguysm (82.20 wpm) |
| Accuracy | 96.0% |
| Points | 85.47 |
| 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. |