View Pit Stop page for race #1790 by ottor — Ghost race
View profile for Blooksy (ottor)
| Official speed | 78.58 wpm (67.19 seconds elapsed during race) |
|---|---|
| Race Start | June 29, 2023 8:39:21pm UTC |
| Race Finish | June 29, 2023 8:40:28pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. arouthiunoff (114.87 wpm) 2. rewlet (90.71 wpm) 3. tylertyper80 (83.98 wpm) |
| Accuracy | 96.0% |
| Points | 81.20 |
| 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. |