View Pit Stop page for race #7165 by catg0ty0urlung — Ghost race
View profile for Guest (catg0ty0urlung)
| Official speed | 103.14 wpm (51.19 seconds elapsed during race) |
|---|---|
| Race Start | January 27, 2021 11:44:47am UTC |
| Race Finish | January 27, 2021 11:45:39am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. eugeneteoh (97.84 wpm) 4. lolthropy (94.19 wpm) |
| Accuracy | 98.0% |
| Points | 106.57 |
| 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. |