View Pit Stop page for race #334 by forreal123 — Ghost race
View profile for Rafs (forreal123)
| Official speed | 89.55 wpm (58.96 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2021 5:05:36pm UTC |
| Race Finish | March 22, 2021 5:06:35pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. lithox2 (136.21 wpm) 2. solid_raiden (90.18 wpm) |
| Accuracy | 97.0% |
| Points | 92.54 |
| 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. |