View Pit Stop page for race #9194 by skyeblu7 — Ghost race
View profile for skyeblu7 (skyeblu7)
| Official speed | 91.42 wpm (57.76 seconds elapsed during race) |
|---|---|
| Race Start | January 16, 2023 9:48:46pm UTC |
| Race Finish | January 16, 2023 9:49:43pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. heeheeheehqw (78.56 wpm) |
| Accuracy | 97.0% |
| Points | 94.47 |
| 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. |