View Pit Stop page for race #2316 by leoileoisculpordwarf — Ghost race
View profile for ඞ (leoileoisculpordwarf)
| Official speed | 90.41 wpm (58.40 seconds elapsed during race) |
|---|---|
| Race Start | April 15, 2021 5:47:45am UTC |
| Race Finish | April 15, 2021 5:48:43am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. geosyog (93.83 wpm) |
| Accuracy | 97.0% |
| Points | 93.42 |
| 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. |