View Pit Stop page for race #755 by tinangu272 — Ghost race
View profile for Tina (tinangu272)
| Official speed | 94.16 wpm (56.07 seconds elapsed during race) |
|---|---|
| Race Start | January 18, 2023 1:59:20am UTC |
| Race Finish | January 18, 2023 2:00:17am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. charizardpotato (96.96 wpm) |
| Accuracy | 96.0% |
| Points | 97.30 |
| 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. |