View Pit Stop page for race #4347 by smowbog — Ghost race
View profile for DustySheep (smowbog)
| Official speed | 98.94 wpm (53.37 seconds elapsed during race) |
|---|---|
| Race Start | March 4, 2022 11:08:09am UTC |
| Race Finish | March 4, 2022 11:09:02am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. andr_ehh (75.83 wpm) 3. v1ztep (68.03 wpm) |
| Accuracy | 98.0% |
| Points | 102.24 |
| 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. |