View Pit Stop page for race #12794 by leftovericecream — Ghost race
View profile for leftovericecream (leftovericecream)
| Official speed | 86.83 wpm (60.81 seconds elapsed during race) |
|---|---|
| Race Start | October 7, 2021 9:59:41am UTC |
| Race Finish | October 7, 2021 10:00:42am UTC |
| Outcome | No win (2 of 5) |
| Opponents |
1. subzerosoulz (95.17 wpm) 3. tewtadledesktop (82.10 wpm) |
| Accuracy | 98.0% |
| Points | 89.72 |
| 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. |