View Pit Stop page for race #4850 by carnivorouscube9917 — Ghost race
View profile for Kobe (carnivorouscube9917)
| Official speed | 86.87 wpm (60.78 seconds elapsed during race) |
|---|---|
| Race Start | December 21, 2022 1:53:38am UTC |
| Race Finish | December 21, 2022 1:54:39am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. evilemmelina (112.29 wpm) |
| Accuracy | 97.0% |
| Points | 89.76 |
| 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. |