View Pit Stop page for race #106 by tuaman — Ghost race
View profile for Patrick (tuaman)
| Official speed | 88.29 wpm (59.80 seconds elapsed during race) |
|---|---|
| Race Start | March 22, 2022 12:47:37am UTC |
| Race Finish | March 22, 2022 12:48:37am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. tinle1307 (108.38 wpm) 2. youre_slow_af (90.14 wpm) |
| Accuracy | 98.0% |
| Points | 91.23 |
| 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. |