View Pit Stop page for race #6185 by adast1337 — Ghost race
View profile for adamski (adast1337)
| Official speed | 88.42 wpm (59.71 seconds elapsed during race) |
|---|---|
| Race Start | June 14, 2022 9:02:11pm UTC |
| Race Finish | June 14, 2022 9:03:11pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. nonquitvinpho (132.00 wpm) 2. nootch (111.37 wpm) |
| Accuracy | 98.0% |
| Points | 91.37 |
| 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. |