View Pit Stop page for race #21175 by burdturglar — Ghost race
View profile for Smelly (burdturglar)
| Official speed | 70.89 wpm (74.48 seconds elapsed during race) |
|---|---|
| Race Start | January 7, 2023 8:40:22am UTC |
| Race Finish | January 7, 2023 8:41:37am UTC |
| Outcome | No win (3 of 5) |
| Opponents |
1. fernandoliao (90.51 wpm) 2. ninja_op (73.79 wpm) |
| Accuracy | 96.0% |
| Points | 73.26 |
| 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. |