View Pit Stop page for race #1056 by hyojin2k — Ghost race
View profile for Mason (hyojin2k)
| Official speed | 92.58 wpm (57.03 seconds elapsed during race) |
|---|---|
| Race Start | March 2, 2022 6:19:46pm UTC |
| Race Finish | March 2, 2022 6:20:43pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. acadiantaco (118.50 wpm) |
| Accuracy | 97.0% |
| Points | 95.67 |
| 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. |