View Pit Stop page for race #2 by allenth2 — Ghost race
View profile for Thomas (allenth2)
| Official speed | 83.78 wpm (63.02 seconds elapsed during race) |
|---|---|
| Race Start | November 4, 2022 4:45:25am UTC |
| Race Finish | November 4, 2022 4:46:28am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. 211bazooka (89.63 wpm) |
| Accuracy | 98.0% |
| Points | 86.58 |
| 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. |