View Pit Stop page for race #94 by w1nkard — Ghost race
View profile for Nope (w1nkard)
| Official speed | 76.38 wpm (69.13 seconds elapsed during race) |
|---|---|
| Race Start | April 7, 2022 6:27:33pm UTC |
| Race Finish | April 7, 2022 6:28:42pm UTC |
| Outcome | No win (5 of 5) |
| Opponents |
1. mattwarren306 (92.52 wpm) 4. team_rocket_uzi_vert (82.08 wpm) |
| Accuracy | 96.0% |
| Points | 78.93 |
| 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. |