View Pit Stop page for race #9 by glitchy_beanie — Ghost race
View profile for glitchy_beanie (glitchy_beanie)
| Official speed | 86.52 wpm (61.03 seconds elapsed during race) |
|---|---|
| Race Start | March 8, 2023 9:39:58pm UTC |
| Race Finish | March 8, 2023 9:40:59pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. sarahbop (114.43 wpm) 2. achinon (89.49 wpm) 5. chris_dvorak (68.58 wpm) |
| Accuracy | 99.0% |
| Points | 89.41 |
| 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. |