View Pit Stop page for race #6876 by catg0ty0urlung — Ghost race
View profile for Guest (catg0ty0urlung)
| Official speed | 93.12 wpm (56.70 seconds elapsed during race) |
|---|---|
| Race Start | January 3, 2021 4:25:20pm UTC |
| Race Finish | January 3, 2021 4:26:16pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. rosewolf (152.66 wpm) 3. fisheko (90.54 wpm) |
| Accuracy | 96.0% |
| Points | 96.23 |
| 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. |