View Pit Stop page for race #2021 by gagokarin — Ghost race
View profile for Hehe (gagokarin)
| Official speed | 108.26 wpm (48.77 seconds elapsed during race) |
|---|---|
| Race Start | February 18, 2023 12:47:46pm UTC |
| Race Finish | February 18, 2023 12:48:34pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. whyme__ (104.40 wpm) 3. saikiranj (87.45 wpm) |
| Accuracy | 96.0% |
| Points | 111.87 |
| 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. |