View Pit Stop page for race #710 by pervysama — Ghost race
View profile for Wenjie (pervysama)
| Official speed | 106.60 wpm (49.53 seconds elapsed during race) |
|---|---|
| Race Start | July 30, 2021 1:54:01am UTC |
| Race Finish | July 30, 2021 1:54:50am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. jello_jello (91.51 wpm) 4. nearbywaffle (68.78 wpm) |
| Accuracy | 98.0% |
| Points | 110.16 |
| 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. |