View Pit Stop page for race #1341 by aweylmanfarwell — Ghost race
View profile for Alex (aweylmanfarwell)
| Official speed | 89.70 wpm (58.86 seconds elapsed during race) |
|---|---|
| Race Start | July 21, 2023 7:39:06pm UTC |
| Race Finish | July 21, 2023 7:40:05pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. karanelan (109.60 wpm) 3. robochu (86.09 wpm) |
| Accuracy | 99.0% |
| Points | 92.69 |
| 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. |