View Pit Stop page for race #655 by geekypianst — Ghost race
View profile for GeekyPianst (geekypianst)
| Official speed | 74.26 wpm (71.10 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2023 9:09:06pm UTC |
| Race Finish | May 12, 2023 9:10:17pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. 3agwa_79 (79.40 wpm) 4. lttriver (60.73 wpm) |
| Accuracy | 95.0% |
| Points | 76.73 |
| 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. |