View Pit Stop page for race #3694 by m3r8 — Ghost race
| Official speed | 94.10 wpm (56.11 seconds elapsed during race) |
|---|---|
| Race Start | October 14, 2022 12:09:31am UTC |
| Race Finish | October 14, 2022 12:10:27am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. vixt (124.58 wpm) 2. fotg_reckless (101.67 wpm) |
| Accuracy | 96.0% |
| Points | 97.24 |
| 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. |