View Pit Stop page for race #2195 by ibi4645 — Ghost race
View profile for (◍•ᴗ•◍) (ibi4645)
| Official speed | 76.32 wpm (69.18 seconds elapsed during race) |
|---|---|
| Race Start | August 8, 2022 4:30:20pm UTC |
| Race Finish | August 8, 2022 4:31:29pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. joel6677 (85.42 wpm) 3. tids (76.15 wpm) |
| Accuracy | 98.0% |
| Points | 78.87 |
| 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. |