View Pit Stop page for race #6370 by memesis — Ghost race
View profile for ʕ·͡ᴥ·ʔ (memesis)
Official speed | 87.92 wpm (60.05 seconds elapsed during race) |
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Race Start | March 29, 2022 11:40:27am UTC |
Race Finish | March 29, 2022 11:41:27am UTC |
Outcome | No win (2 of 5) |
Opponents |
1. mathijsmaes (94.10 wpm) 4. emptypaintbrush (79.29 wpm) 5. lahmacun228 (66.65 wpm) |
Accuracy | 99.0% |
Points | 90.85 |
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. |