View Pit Stop page for race #2933 by isuckgarbage — Ghost race
View profile for tstats[isuckgarbage] (isuckgarbage)
Official speed | 137.22 wpm (38.48 seconds elapsed during race) |
---|---|
Race Start | July 19, 2023 8:57:21pm UTC |
Race Finish | July 19, 2023 8:57:59pm UTC |
Outcome | Win (1 of 4) |
Opponents |
2. maars (81.31 wpm) 3. kaminari_zero (77.94 wpm) |
Accuracy | 98.0% |
Points | 141.80 |
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. |