View Pit Stop page for race #1856 by fiziksouljya — Ghost race
View profile for Fizik (fiziksouljya)
| Official speed | 76.38 wpm (69.13 seconds elapsed during race) |
|---|---|
| Race Start | April 18, 2021 7:41:42am UTC |
| Race Finish | April 18, 2021 7:42:51am UTC |
| Outcome | No win (2 of 4) |
| Opponents |
1. bell125 (82.11 wpm) 3. kuraaaa (73.64 wpm) |
| Accuracy | 96.0% |
| Points | 78.92 |
| 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. |