View Pit Stop page for race #146 by just9nn — Ghost race
View profile for Justin (just9nn)
| Official speed | 81.23 wpm (65.00 seconds elapsed during race) |
|---|---|
| Race Start | May 24, 2022 7:59:47pm UTC |
| Race Finish | May 24, 2022 8:00:52pm UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. ihateonyou (120.37 wpm) 2. bilboballins (84.78 wpm) |
| Accuracy | 98.0% |
| Points | 83.94 |
| 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. |