View Pit Stop page for race #1746 by k0k1 — Ghost race
View profile for Valdebich (k0k1)
| Official speed | 86.46 wpm (61.07 seconds elapsed during race) |
|---|---|
| Race Start | May 23, 2023 12:14:16am UTC |
| Race Finish | May 23, 2023 12:15:17am UTC |
| Outcome | No win (3 of 4) |
| Opponents |
1. jjsiracha (107.78 wpm) 2. arkosammy_1208 (94.01 wpm) |
| Accuracy | 98.0% |
| Points | 89.34 |
| 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. |