View Pit Stop page for race #6170 by djtype2124 — Ghost race
View profile for Deshant (djtype2124)
| Official speed | 69.04 wpm (76.48 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2022 1:27:16pm UTC |
| Race Finish | February 18, 2022 1:28:32pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ergosolo (100.23 wpm) 3. saklas_33 (60.20 wpm) |
| Accuracy | 98.0% |
| Points | 71.35 |
| 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. |