View Pit Stop page for race #1123 by chickenjoe2 — Ghost race
View profile for Josh (chickenjoe2)
| Official speed | 91.38 wpm (57.78 seconds elapsed during race) |
|---|---|
| Race Start | March 13, 2021 4:43:43am UTC |
| Race Finish | March 13, 2021 4:44:41am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
2. nothanksgiving (92.44 wpm) |
| Accuracy | 97.0% |
| Points | 94.42 |
| 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. |