View Pit Stop page for race #5127 by waffle_stomper — Ghost race
View profile for LMFAOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO (waffle_stomper)
| Official speed | 102.47 wpm (51.53 seconds elapsed during race) |
|---|---|
| Race Start | April 20, 2022 9:19:00pm UTC |
| Race Finish | April 20, 2022 9:19:52pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. vixt (101.52 wpm) |
| Accuracy | 95.0% |
| Points | 105.89 |
| 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. |