View Pit Stop page for race #6971 by neatrianty — Ghost race
View profile for Neatrianty (neatrianty)
| Official speed | 100.88 wpm (52.34 seconds elapsed during race) |
|---|---|
| Race Start | October 12, 2022 7:35:14am UTC |
| Race Finish | October 12, 2022 7:36:07am UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. oxpost (81.59 wpm) 3. notideal (80.78 wpm) |
| Accuracy | 97.0% |
| Points | 104.24 |
| 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. |