View Pit Stop page for race #25637 by kido2976 — Ghost race
View profile for DeathModer (kido2976)
| Official speed | 107.55 wpm (49.09 seconds elapsed during race) |
|---|---|
| Race Start | May 25, 2022 3:56:55am UTC |
| Race Finish | May 25, 2022 3:57:45am UTC |
| Outcome | No win (2 of 2) |
| Opponents |
1. slowbutquick (120.52 wpm) |
| Accuracy | 98.0% |
| Points | 111.14 |
| 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. |