View Pit Stop page for race #6673 by biggboii18 — Ghost race
View profile for Biggus (biggboii18)
| Official speed | 90.98 wpm (58.03 seconds elapsed during race) |
|---|---|
| Race Start | May 27, 2023 4:24:20am UTC |
| Race Finish | May 27, 2023 4:25:18am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. 17maxklivans (119.09 wpm) 2. we1hong (99.62 wpm) 3. dinoh__sandys (92.50 wpm) |
| Accuracy | 97.0% |
| Points | 94.01 |
| 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. |