View Pit Stop page for race #832 by emperorpenguin — Ghost race
View profile for Ren (emperorpenguin)
| Official speed | 72.01 wpm (73.32 seconds elapsed during race) |
|---|---|
| Race Start | February 5, 2023 9:46:36am UTC |
| Race Finish | February 5, 2023 9:47:49am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. snakeone (86.62 wpm) 2. hermanl03 (76.33 wpm) |
| Accuracy | 98.0% |
| Points | 74.41 |
| 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. |