View Pit Stop page for race #7993 by juswawawawawa — Ghost race
View profile for juswawawa (juswawawawawa)
| Official speed | 94.47 wpm (55.89 seconds elapsed during race) |
|---|---|
| Race Start | October 6, 2021 3:53:45am UTC |
| Race Finish | October 6, 2021 3:54:41am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. the_coder_bro (59.38 wpm) |
| Accuracy | 98.0% |
| Points | 97.62 |
| 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. |