View Pit Stop page for race #6298 by laneondvorak — Ghost race
View profile for Lane (laneondvorak)
| Official speed | 89.88 wpm (58.75 seconds elapsed during race) |
|---|---|
| Race Start | April 22, 2022 9:31:33pm UTC |
| Race Finish | April 22, 2022 9:32:32pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
4. wille_1 (79.76 wpm) 5. b3n1s (75.16 wpm) |
| Accuracy | 96.0% |
| Points | 92.88 |
| 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. |