View Pit Stop page for race #4329 by howardog0707 — Ghost race
View profile for No one (howardog0707)
| Official speed | 97.45 wpm (54.18 seconds elapsed during race) |
|---|---|
| Race Start | March 27, 2023 7:01:09am UTC |
| Race Finish | March 27, 2023 7:02:03am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. ttim1 (98.45 wpm) 3. pringlecan (94.27 wpm) 4. vixt (93.16 wpm) |
| Accuracy | 96.0% |
| Points | 100.70 |
| 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. |