View Pit Stop page for race #1137 by kickermasu — Ghost race
View profile for Kicker (kickermasu)
| Official speed | 75.76 wpm (69.69 seconds elapsed during race) |
|---|---|
| Race Start | March 24, 2023 3:43:43am UTC |
| Race Finish | March 24, 2023 3:44:53am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
3. adityabj (61.13 wpm) |
| Accuracy | 96.0% |
| Points | 78.29 |
| 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. |