View Pit Stop page for race #12834 by sec5x — Ghost race
View profile for Youssef (sec5x)
| Official speed | 107.13 wpm (49.29 seconds elapsed during race) |
|---|---|
| Race Start | January 19, 2023 5:54:12am UTC |
| Race Finish | January 19, 2023 5:55:01am UTC |
| Outcome | Win (1 of 5) |
| Opponents |
2. rurikvarjag (77.70 wpm) 4. ljthegreat (71.94 wpm) |
| Accuracy | 99.0% |
| Points | 110.70 |
| 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. |