View Pit Stop page for race #12361 by kiiiiiiiiii — Ghost race
View profile for ki (kiiiiiiiiii)
| Official speed | 76.45 wpm (69.06 seconds elapsed during race) |
|---|---|
| Race Start | June 27, 2021 4:08:15pm UTC |
| Race Finish | June 27, 2021 4:09:24pm UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. scraex (83.13 wpm) 3. rustam687 (74.82 wpm) |
| Accuracy | 98.0% |
| Points | 79.00 |
| 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. |