View Pit Stop page for race #205 by kururu007 — Ghost race
View profile for kururu007 (kururu007)
| Official speed | 88.46 wpm (59.69 seconds elapsed during race) |
|---|---|
| Race Start | October 20, 2022 3:36:17am UTC |
| Race Finish | October 20, 2022 3:37:17am UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. lilsanity (83.40 wpm) 3. ndca (80.50 wpm) |
| Accuracy | 98.0% |
| Points | 91.40 |
| 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. |