View Pit Stop page for race #22 by ritz1121 — Ghost race
View profile for Rithvk (ritz1121)
| Official speed | 81.06 wpm (65.14 seconds elapsed during race) |
|---|---|
| Race Start | January 20, 2022 5:07:08am UTC |
| Race Finish | January 20, 2022 5:08:14am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. sungie (74.53 wpm) 3. hellisgood (72.38 wpm) 4. eg26_ (58.87 wpm) 5. jwilder (56.34 wpm) |
| Accuracy | 97.0% |
| Points | 83.76 |
| 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. |