View Pit Stop page for race #5006 by leotwelve — Ghost race
View profile for Leo (leotwelve)
| Official speed | 85.07 wpm (62.07 seconds elapsed during race) |
|---|---|
| Race Start | May 9, 2022 11:36:18pm UTC |
| Race Finish | May 9, 2022 11:37:20pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. sputype (86.67 wpm) 3. chuiicdhk (79.24 wpm) 4. ee_nn (77.77 wpm) |
| Accuracy | 97.0% |
| Points | 87.91 |
| 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. |