View Pit Stop page for race #1132 by mr_awes0me — Ghost race
View profile for Elijah (mr_awes0me)
| Official speed | 85.66 wpm (61.64 seconds elapsed during race) |
|---|---|
| Race Start | April 4, 2023 7:26:28pm UTC |
| Race Finish | April 4, 2023 7:27:30pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. chickenhelmet (96.50 wpm) 2. borgesbourgignon (93.89 wpm) 3. haoatran (87.37 wpm) |
| Accuracy | 98.0% |
| Points | 88.51 |
| 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. |