View Pit Stop page for race #270 by alittleslow — Ghost race
View profile for David (alittleslow)
| Official speed | 85.24 wpm (61.94 seconds elapsed during race) |
|---|---|
| Race Start | May 4, 2023 7:08:10pm UTC |
| Race Finish | May 4, 2023 7:09:12pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. maxpol (104.17 wpm) 3. 3092819 (76.50 wpm) |
| Accuracy | 97.0% |
| Points | 88.08 |
| 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. |