View Pit Stop page for race #1534 by finessegod_ — Ghost race
View profile for Kamil (finessegod_)
| Official speed | 81.69 wpm (64.63 seconds elapsed during race) |
|---|---|
| Race Start | September 2, 2022 10:23:31am UTC |
| Race Finish | September 2, 2022 10:24:35am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. alexlupu (89.33 wpm) 3. ahnfnsr (62.83 wpm) |
| Accuracy | 98.0% |
| Points | 84.42 |
| 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. |