View Pit Stop page for race #6502 by x5starmodding — Ghost race
View profile for Marcus (x5starmodding)
| Official speed | 82.50 wpm (64.00 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2021 3:33:12pm UTC |
| Race Finish | April 20, 2021 3:34:16pm UTC |
| Outcome | No win (4 of 4) |
| Opponents |
2. rwef (90.94 wpm) 3. laserelite (87.10 wpm) |
| Accuracy | 96.0% |
| Points | 85.25 |
| 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. |