View Pit Stop page for race #1306 by dearmr — Ghost race
View profile for 🐸bingus🐸 (dearmr)
| Official speed | 81.55 wpm (64.75 seconds elapsed during race) |
|---|---|
| Race Start | April 5, 2021 5:30:25am UTC |
| Race Finish | April 5, 2021 5:31:29am UTC |
| Outcome | No win (2 of 3) |
| Opponents |
1. nukecee (85.72 wpm) |
| Accuracy | 96.0% |
| Points | 84.27 |
| 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. |