View Pit Stop page for race #12475 by tewtadledesktop — Ghost race
View profile for Tewtadle (tewtadledesktop)
| Official speed | 88.39 wpm (59.74 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2022 4:00:52pm UTC |
| Race Finish | April 5, 2022 4:01:51pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. crazybraden (76.73 wpm) 4. jokerhyper (71.65 wpm) |
| Accuracy | 95.0% |
| Points | 91.34 |
| 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. |