View Pit Stop page for race #5035 by dearmr — Ghost race
View profile for 🐸bingus🐸 (dearmr)
| Official speed | 116.19 wpm (45.44 seconds elapsed during race) |
|---|---|
| Race Start | June 16, 2022 1:08:02am UTC |
| Race Finish | June 16, 2022 1:08:48am UTC |
| Outcome | Win (1 of 2) |
| Opponents |
2. someone8888 (106.52 wpm) |
| Accuracy | 98.0% |
| Points | 120.07 |
| 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. |