View Pit Stop page for race #6421 by neatrianty — Ghost race
View profile for Neatrianty (neatrianty)
| Official speed | 95.63 wpm (55.21 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2022 9:05:51am UTC |
| Race Finish | October 6, 2022 9:06:46am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. phlofy (109.59 wpm) 2. praks01 (96.94 wpm) 4. pulsead (90.72 wpm) 5. fmldave89 (75.78 wpm) |
| Accuracy | 96.0% |
| Points | 98.82 |
| 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. |