View Pit Stop page for race #2574 by gonnatypethehype — Ghost race
View profile for Danielle (gonnatypethehype)
| Official speed | 90.22 wpm (58.52 seconds elapsed during race) |
|---|---|
| Race Start | January 8, 2023 11:55:58am UTC |
| Race Finish | January 8, 2023 11:56:57am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. aab33d_ (82.71 wpm) 3. onetruejojo (71.60 wpm) |
| Accuracy | 97.0% |
| Points | 93.23 |
| 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. |