View Pit Stop page for race #89645 by dufour — Ghost race
View profile for DUFOUR (dufour)
| Official speed | 116.21 wpm (45.44 seconds elapsed during race) |
|---|---|
| Race Start | March 6, 2022 4:15:41am UTC |
| Race Finish | March 6, 2022 4:16:27am UTC |
| Outcome | No win (4 of 4) |
| Opponents |
1. keegant (145.23 wpm) 2. lhykv (141.10 wpm) 3. dunklioscious (130.53 wpm) |
| Accuracy | 97.0% |
| Points | 120.08 |
| 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. |