View Pit Stop page for race #2609 by kellykellogs — Ghost race
View profile for Samuel (kellykellogs)
| Official speed | 93.44 wpm (56.51 seconds elapsed during race) |
|---|---|
| Race Start | January 25, 2023 2:08:43am UTC |
| Race Finish | January 25, 2023 2:09:40am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
3. dvorak_king (89.87 wpm) 4. lil_pulsar (84.53 wpm) |
| Accuracy | 97.0% |
| Points | 96.55 |
| 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. |