View Pit Stop page for race #10123 by stevenqi — Ghost race
View profile for Shuyu (stevenqi)
| Official speed | 89.39 wpm (59.07 seconds elapsed during race) |
|---|---|
| Race Start | May 12, 2022 6:45:44am UTC |
| Race Finish | May 12, 2022 6:46:43am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. stillow2 (116.40 wpm) 2. slowkeyboardwarrior (104.38 wpm) |
| Accuracy | 98.0% |
| Points | 92.37 |
| 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. |