View Pit Stop page for race #23494 by garblovian — Ghost race
View profile for noobnoob (garblovian)
| Official speed | 83.45 wpm (63.27 seconds elapsed during race) |
|---|---|
| Race Start | September 26, 2021 3:18:02pm UTC |
| Race Finish | September 26, 2021 3:19:06pm UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. haternet (114.40 wpm) |
| Accuracy | 99.0% |
| Points | 86.23 |
| 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. |