View Pit Stop page for race #145 by bloopedyblap — Ghost race
View profile for bloop 💫 (bloopedyblap)
| Official speed | 99.38 wpm (53.13 seconds elapsed during race) |
|---|---|
| Race Start | August 20, 2021 8:34:21pm UTC |
| Race Finish | August 20, 2021 8:35:14pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. rsimonton94 (88.29 wpm) 3. benjhwang (80.17 wpm) |
| Accuracy | 96.0% |
| Points | 102.69 |
| 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. |