View Pit Stop page for race #12430 by neatrianty — Ghost race
View profile for Neatrianty (neatrianty)
| Official speed | 106.65 wpm (49.51 seconds elapsed during race) |
|---|---|
| Race Start | March 18, 2023 6:31:35am UTC |
| Race Finish | March 18, 2023 6:32:25am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. ibexus (156.04 wpm) 3. typocheck (98.63 wpm) |
| Accuracy | 98.0% |
| Points | 110.20 |
| 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. |