View Pit Stop page for race #3447 by duckydatyper — Ghost race
View profile for duckyful (duckydatyper)
| Official speed | 90.05 wpm (58.63 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2022 8:00:47pm UTC |
| Race Finish | October 14, 2022 8:01:46pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. fotg_reckless (103.00 wpm) 2. ndr2 (96.41 wpm) 4. m3r8 (83.05 wpm) |
| Accuracy | 96.0% |
| Points | 93.05 |
| 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. |