View Pit Stop page for race #2280 by g3trekt — Ghost race
View profile for Whos (g3trekt)
| Official speed | 82.50 wpm (64.00 seconds elapsed during race) |
|---|---|
| Race Start | March 31, 2022 2:03:47pm UTC |
| Race Finish | March 31, 2022 2:04:51pm UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. 88ddeye (105.92 wpm) 2. winner11 (101.68 wpm) 3. takethecake (89.53 wpm) |
| Accuracy | 97.0% |
| Points | 85.25 |
| 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. |