View Pit Stop page for race #18 by worldtreeboy — Ghost race
View profile for WorldTreeboy (worldtreeboy)
| Official speed | 89.44 wpm (59.03 seconds elapsed during race) |
|---|---|
| Race Start | July 13, 2021 5:44:10am UTC |
| Race Finish | July 13, 2021 5:45:09am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
4. abode243 (68.00 wpm) |
| Accuracy | 96.0% |
| Points | 92.42 |
| 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. |