View Pit Stop page for race #521 by fastslethron — Ghost race
View profile for Slethron (fastslethron)
| Official speed | 87.26 wpm (60.51 seconds elapsed during race) |
|---|---|
| Race Start | October 31, 2021 8:15:38pm UTC |
| Race Finish | October 31, 2021 8:16:38pm UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. bunnypenguin (112.03 wpm) 3. wille_1 (74.25 wpm) |
| Accuracy | 97.0% |
| Points | 90.17 |
| 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. |