View Pit Stop page for race #1625 by satyburgrpatty — Ghost race
View profile for Burger (satyburgrpatty)
| Official speed | 70.43 wpm (74.97 seconds elapsed during race) |
|---|---|
| Race Start | June 2, 2023 1:53:59pm UTC |
| Race Finish | June 2, 2023 1:55:14pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. garycrant (100.20 wpm) 3. raccon (65.84 wpm) |
| Accuracy | 97.0% |
| Points | 72.77 |
| 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. |